Tom Kerridge’s Malaysian-style beef curry

Name: Tom Kerridge's Malaysian-style Beef Curry
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 kg lean stewing beef, cubed; 3 tbsp vegetable oil; 500 ml fresh beef stock; 1 cinnamon stick; 2 star anise; 4 kaffir lime leaves; 400 ml tinned coconut milk; 2 tbsp tamarind paste; Salt and freshly ground black pepper; Cooked brown rice, to serve; Coriander leaves, to garnish; 1 long red chilli, sliced, to garnish

Dive into the rich flavors of Tom Kerridge's Malaysian-style beef curry, a dish that marries the subtle nuances of Southeast Asian cuisine with the robustness of stewing beef to create a comforting and aromatic meal. This recipe, originally featured by Tom Kerridge, showcases a delightful combination of spices and ingredients that are characteristic of Malaysian culinary traditions.

Malaysian-Style Beef Curry: A Culinary Journey

Tom Kerridge's take on Malaysian-style beef curry highlights the use of galangal, tamarind, and lemongrass, offering a milder yet deeply flavorful alternative to the often more fiery Indian curry. This recipe is perfect for those looking to explore the diverse palate of Malaysian cuisine while enjoying a hearty, satisfying dish.

Ingredients for the Malaysian-Style Beef Curry

The curry is made with lean stewing beef, vegetable oil, fresh beef stock, a cinnamon stick, star anise, kaffir lime leaves, tinned coconut milk, and tamarind paste. The spice paste, a crucial component, includes shallots, garlic cloves, dried chillies, long red chillies, fresh ginger, galangal, lemongrass stems, and ground turmeric. For serving, you'll need cooked brown rice, coriander leaves, and a long red chilli.

Preparation Instructions

To prepare this Malaysian-style beef curry, start by creating the spice paste, blending shallots, garlic, both dried and fresh chillies, ginger, galangal, lemongrass, and turmeric with a touch of water as needed. Brown the beef cubes in hot oil, then add the spice paste, followed by the stock, cinnamon, star anise, and lime leaves, simmering until the beef is tender. Finish by stirring in the coconut milk and tamarind paste, adjusting the seasoning with salt and pepper.

Storage and Reheating

This curry can be cooled and stored in the freezer for later enjoyment. Thaw overnight in the refrigerator and reheat gently in a pan until thoroughly warmed.

Nutritional Information

Each serving of this Malaysian-style beef curry provides a balanced combination of nutrients, including protein, carbohydrates, and fats, along with essential vitamins and minerals like Vitamin A, Vitamin C, Calcium, and Iron.

FAQ about the Malaysian-Style Beef Curry

Can I substitute beef with another type of meat? Yes, chicken or lamb can be used as alternatives to beef.
Is it possible to make this curry vegetarian? For a vegetarian version, swap the beef for a mix of hearty vegetables or tofu.

The original recipe for this Malaysian-style beef curry belongs to Tom Kerridge and is a testament to his ability to create dishes that are both innovative and deeply rooted in traditional flavors.

For those eager to try this recipe at home, it represents not just a meal, but an invitation to explore the rich tapestry of Malaysian cuisine through the culinary expertise of Tom Kerridge. Enjoy the process of creating this dish, and let the vibrant flavors transport you to Southeast Asia with every bite.