Khmer Beef Curry is a rich and tasty dish. It is made with soft beef, coconut cream, warm spices, and herbs like lemongrass and coriander. The long cooking time allows the flavours to blend beautifully, creating a comforting curry that is perfect served with rice.
Ingredients
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1 kg chuck steak, cut in chunks
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1 can coconut cream
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2 small onions, quartered
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1 inch of ginger, chopped
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1 bunch of coriander (stalks and all), chopped
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1 lemongrass stalk, chopped
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Some red chilli
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1/2 cup fried shallots
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3-4 cloves of garlic
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3-4 whole star anise
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1 tsp whole pepper
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1 tsp coriander seeds
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1 tbsp curry powder
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1 tbsp garam masala
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fish sauce
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sugar
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salt & pepper
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1/4 chopped and roasted peanuts
Khmer Beef Curry: Instructions
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Pound Coriander and ginger with a mortar and pestle (or with a food processor).
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Marinate with mix of coriander and ginger (at least 1 hour) and seasoned with salt, pepper with little sugar (Pic 2).
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Pound shallots, star anise, coriander seeds and chilli together using mortar and pestle (Pic 3 + 4).
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In the slow cooker (you can use the ‘brown’ option, or high), add onions, lemongrass, garlic, and a small spoon of oil, saute several minutes.
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Also add 1/3 coconut cream can, and carry on frying – when the cream begins to subside add shallots/star anise/coriander/chilli mix, stir and then add curry powder and garam masala (Pic 5).
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Prepare marinated steak and mix it with the rest, well browning the meat (Pic 6).
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The rest of the coconut cream, fish sauce and enough water should be added to barely cover the meat (Pic 7).
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Cook on low a long time as long as you desire; 4-6 hours would be a blessing.
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Simmer the sauce right before serving.
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Add peanuts, stir until serving with rice.
Notes
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On number of chilli – that is all up to you. You may leave out chilli altogether in this meal, and yet you will not have missed it.
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I make this using Kampot pepper, mountain berry and Sichuan, however, one can simply use black pepper.
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to execute optimally, the recipe must be done in phases and be sure to sear/brown your meat.
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You can certainly simply but chuck it all in, but it will not be same in flavour and colour richness.
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The coriander may be omitted in case you are not a fan.
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Lamb (lamb shanks in particular) goes very well with it.
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to the perceptive among you– the keener out there… this is all too much like the more familiar Thai Massaman Curry.
Rosemary Diced beef With Garlic Gravy