Beef takes beautifully to Spice Curry Symphony No.3, the herbal curry blend. Coconut milk makes it creamy. It is a rich plate that still carries plenty of bright aroma, and thinly sliced beef keeps it easy.
Ingredients (serves 4)
- SN3 / starter spices (the bag of whole spices): 1 bag
- SN3 / powder spices (the bag of ground spices): 1 bag
- Beef (thin offcuts): 250g
- Garlic: 1 clove
- Ginger: 10g
- Fresh tomatoes: 2
- Onion: 1
- Coconut milk: 200ml
- Salt: 1 tsp
- Oil: 3 tbsp (use whichever oil you prefer; for this recipe we suggest rice bran oil or white sesame oil)
- Water: 100ml
- ☆ Nice to have if you can get it
- Fresh basil: to taste
Preparation
- Finely chop the garlic and ginger.
-
Slice the onion.
- Cut the tomatoes into cubes.
- Sprinkle the beef very lightly with salt (not counted in the quantities above).
Method
- Put the oil: 3 tbsp in a pan over low heat, and once the oil has warmed, add the starter spices (the bag of whole spices).
- When the cardamom (the green pods) puff up, add the garlic and ginger.
- Once the garlic becomes fragrant, add the onion and salt: 1/2 tsp, stir them thoroughly through the spices, then turn the heat to high and cook until amber, splashing in water frequently as you go.
- Lower the heat to low, add the beef (thin offcuts): 250g and the SN3 powder spices (the bag of ground spices): 1 bag and cook until the surface of the meat is lightly browned.
(Overcooked beef turns tough, so do not take it too far.) - Add the tomatoes, water: 100ml and salt: 1/2 tsp, cover the pan and simmer over low heat for 15 minutes.
- Add the coconut milk: 200ml, bring it to the boil, then taste and adjust the salt. If you can get fresh basil, scatter it over the top.
That is it.