January 17, 2018
Casseroles, Curries, Beef,
Stewing Beef, Nuts/Seeds, Cashew Nut, Vegetables, Onions, Asian, Winter, Blender, Food Processor, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From Super Food Ideas June '17."
Heat the oil in a large heavy based frying pan over medium heat and cook the beef, in batches, until well browned and then transfer to a flameproof casserole dish.
Add the onion to the frying pan and cook, stirring often, until well browned and then add to the casserole dish.
Use a food processor or blender to blend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, turmeric, salt, pepper and oil to a smooth paste.
Return the pan to medium heat and stir fry the curry paste for 2 minutes and stir in the coconut milk, Kecap Manis, 1/4 cup water and cashews and bring to the boil.
Add curry sauce to the casserole dish and stir to combine and then cover and cook over low heat, stirring occasionally, for approximately 2 hours, until the meat is tender.
Garnish curry with fried shallot and serve with steamed rice and lime wedges.
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