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900g / 2 lb stewing beef, cut into 5cm / 2
inch cubes
2 tbsp grated fresh ginger
1 large onion, finely chopped
6 large garlic cloves, finely chopped
3 fresh red chilies, finely chopped
3 tbsp curry powder, preferably Madras
2 tsp turmeric
1 tsp sugar
1/2 tsp ground black pepper
2 tsp salt
3 tbsp peanut or vegetable oil
4 tbsp fish sauce
4 carrots, cut into 2.5cm / 1 inch chunks
2 tbsp cornflour
500ml / 16 fl oz canned unsweetened
coconut milk, well stirred |
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Method :
Combine the
beef, ginger, onion, garlic, chilies, curry powder, turmeric, sugar,
pepper, and 1 tsp of the salt. Cover and leave to marinate for 2 hours, or
overnight in the refrigerator. Heat the oil in a large, heavy-bottomed
saucepan and high heat. Add the marinated beef and stir quickly to seal,
about 3 minutes. Add 750ml / 1.25 pints hot water, the fish sauce, and the
remaining 1 tsp salt. Bring to the boil, reduce the heat, cover and simmer
until the beef is almost tender, about 1 hour.
Add the carrots
and simmer, stirring occasionally, for a further 15 minutes. Dissolve the
cornflour in the coconut milk and stir the mixture into the stew. Continue
simmering, uncovered, stirring to prevent sticking, until the sauce
thickens slightly, about 15 minutes. Ladle the curry into a soup tureen
and serve immediately.
Serves 6-8
Serve as a
buffet-style dish, accompanied by steamed rice, rice noodles or French
bread. A mixed green salad, tomato salad, or steamed vegetables would also
be appropriate.
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