Indonesian Beef Curry, Sulawesi-style (heat 5/10)
An unusual curry with fennel seeds and star anise. Cooked using soy sauce, green beans and potatoes it is an Indoneisan version of the Thai Massaman curry. Really good as a vegetarian option, or with chicken, despite the name! (40g net) NB contains mustard
- 1 packet Sulawesi curry spice mix (recipe card included!)
- 3 tbsp vegetable or groundnut oil
- 300ml/1/2pt ‘secret sauce’
- 700g/1.5lb beef, cut into bite-sized strips
- 3 tbsp soy sauce
- 1 400g can full-fat coconut milk
- 1 stalk lemongrass, very finely chopped
- 2-3 medium potatoes, par-boiled (any variety)
- handful of green beans, blanched and cut into short lengths
- Handful fresh coriander, to serve
- Heat 1 tbsp oil in a heavy pan and fry the spices until fragrant. Add the beef and stir until browned.
- Add the ‘secret sauce’, soy sauce, coconut milk and lemongrass, bring to the boil and simmer for at least an hour.
- It can now be left to cool and absorb the flavours, and cooked later for about another two hours. At this stage you can add the coriander stalks, finely chopped.
- Add the potatoes about half an hour, and the beans 10 minutes, before serving.
- Serve with rice and scattered with fresh coriander.
- Also good with water-buffalo!
- Water-buffalo being a bit tricky to find in most parts of the world, we have tested this with both chicken and vegetables. Try red pepper and courgette in addition to the potatoes and beans. Just cook the sauce and add the browned chicken 10-15 minutes or the vegetables 40 minutes before eating.