Beef curry with coconut sambal.

Ingredients:
  • 1 bunch coriander roots
  • 6cm piece ginger
  • 1 red onion
  • 2 small red chillis
  • 4 kaffir lime leaves, stalks removed
  • 4 cloves garlic
  • 3cm piece galangal 
  • 3cm piece turmeric
  • 1 lemongrass stalk,white only
  • 1 tsp tamarind
  • 2 tbsp peanut oil 
Curry
  • 1 tbs coriander seeds, toasted
  • 1 tbs peanut oil for frying
  • 1 kg beef, diced into 2 cm pieces
  • 400ml can coconut milk
  • 2 tbs fish sauce 
  • 1 tsp sea salt
Sambal 
  • 1⁄2 bunch coriander leaves, finely chopped
  • 1⁄2 cup shredded coconut
  • 1 tbs fish sauce
  • 1⁄2 tbs maple syrup juice
  • 1 large lime rind of 1 lime
For the paste, place all ingredients into a blender and pulse until fully combined.

Instructions:
  1. Using a heavy deep casserole dish, fry off the beef until golden brown.
  2. Add coriander seeds and fry for a further minute.
  3. Remove beef from dish.
  4. Add the curry paste to the dish and gently fry for 2 minutes.
  5. Add the beef and stir to coat.
  6. Add the coconut milk, fish sauce and salt and stir to combine.
  7. Bring to a gentle simmer and cover for at least 2-­‐2.5 hours or until the curry is thick and the beef is tender.
  8. For the sambal, combine all ingredients together well.
  9. Serve with rice and top with the coconut lime Sambal.

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