Malaysian Beef Curry

Food Main Courses Malaysian

Chefs Tip:-

Garnish with sliced mint and red chilli

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10 Servings

Ingredients

100g Thai red curry paste

30g Maggi Asian Fonds

1.750kg lean beef stewing steak

150g peanut butter

300g Maggi Rich and Rustic Tomato Sauce

375ml Maggi Coconut Milk – Water 250ml, Powder 125g

12g dark brown sugar

25ml sunflower oil

Maggi Beef Fonds – water 350ml, beef fonds 20g

75g sliced spring onion

10ml lime juice

Fish sauce – to season (optional)

Method

Trim the excess fat off the beef and dice into 3cm, and preheat the oven to 190⁰C/375⁰C/Gas 5.
Put the peanut butter, tomato sauce, coconut milk, sugar into the blender to achieve a puree. Heat the oil, stir fry the curry paste for about 1 minute, add the meat and fry for 5 minutes, add the beef stock, puree then transfer to a casserole pot. Put the lid on and into the oven.
After 1 hour inspect and stir, it should start to dry up. It will be reasonably thick and dry now so add enough water to keep it mobile after a further 30 minutes stir in the lime juice.
Remove the pot after a further 10 minutes, it has now had 1 hour and 50 minutes and the meat should be tender.