Spiced coconut beef pot

Ingredients

• 1 kg diced beef chuck steak
  
• 3 tbs plain flour
  
• Salt and pepper
  
• 4 tbs olive oil, divided
  
• 1 onion, chopped
  
• 3 garlic cloves, minced
  
• 2 tbs fresh ginger, grated
  
• 1 tbs lemongrass paste
  
• 1 tbs ground coriander
  
• ½ tsp cinnamon
  
• 3 tbs kecap manis
  
• 2 lime leaves
  
• 800 ml coconut milk
  
• 1 tsp chilli flakes
  
• ¼ cup coconut flakes
  
• 1 fresh red chilli, (for garnish)
  
• Handful of chives or coriander (for garnish)
  

Method

Prep the beef

Bring the beef to room temperature for a minimum of 30 minutes. Preheat oven to 150c. Toss the beef in a bowl with the flour, salt and pepper. 

Sear the meat

Heat 2 tbs olive oil in a large oven safe pan over medium high heat. Sear half the beef until browned. Remove and set aside. Add 1 more tbs of olive oil and sear the second batch. Remove and seat aside with the first batch,

Build the base

In the same pan, add1tbs of olive oil and add onion and cook for 2-3 minutes until softened. Stir in garlic, ginger, and turmeric. Cook for1 minute.
Return all the beef to the pan. Add lemongrass paste, coriander, cinnamon, kecap manis, chilli flakes, and a pinch of salt.

Add coconut milk and start slow cooking

Add the coconut milk and lime leaves. Bring to a simmer. Cover with a lid and transfer to the oven. Cook for 90 minutes. Stir the curry, place back into the oven without the lid. Cook for another 2 to 2.5 hours, stirring occasionally. If the sauce reduces too much, add a splash of water to loosen.

Toast the coconut

While the curry finishes, toast the coconut flakes in a dry pan over medium heat until golden. Set aside.

Serve

Spoon the curry over steamed rice. Top with toasted coconut, sliced fresh chilli, and chives.

Nutrition