B00CU1W244_EBOK

alaysian beef curry with
ckled cucumber
15 mins COOK 2 hours 10 mins
laysian curries are pungent, aromatic and deeply
oured. This version includes pickled cucumber to balance
heat and richness of the beef.
the curry paste, blend the onion, garlic, chilli, ginger and oil
food processor to a smooth paste. Stir in the ground spices
season well with pepper.
t a large heavy-based saucepan over medium–high heat.
the spice paste and cook, stirring, for 5 minutes until
rant. Add the beef and cook, turning to coat in the paste,
3–4 minutes until the beef is browned. Stir in the stock,
arind puree and 1 cup (250 ml) water and bring to the boil.
er the heat and simmer gently, stirring occasionally, for
urs or until the beef is very tender. Season to taste with
and pepper.
nwhile, steam the bok choy for 2–3 minutes until tender.
st the coconut in a dry frying pan for a minute or two until
tly golden.
erve, spoon the curry into bowls, top with pickled cucumber
scatter over the toasted coconut. Serve the steamed bok
y to the side.