Ingredients:
Mussaman Curry Paste – 3 tblsp
Coconut Cream – 1/2 cup
Oil – 1 tsp
Beef Sirloin – 500 gms
Thin Coconut Milk – 500 ml
Cardamom Seeds – 5, dry roasted
Cinnamon Stick – 1 three inch piece
Potatoes – 2, peeled and cut into chunks
Peanuts – 1 tblsp, unsalted and chopped
Small Onions – 8 to 10
Bay Leaves – 3
Palm Sugar – 2 tblsp, chopped
Fish Sauce – 2 tblsp
Tamarind Extract – 3 tblsp
Sweet and Spicy Pickled Vegetables
Method:
1. Heat a pan over medium heat.
2. Add the coconut cream and mussaman curry paste.
3. Reduce the flame and simmer for 5 minutes.
4. Then turn off the heat and keep aside.
5. Heat oil in a large pan.
6. Stir-fry the beef for 10 minutes until almost cooked.
7. Add the coconut milk and bring to a boil.
8. Reduce heat and simmer for 10 minutes.
9. Add all the other ingredients and cook until the potatoes and beef are tender.
10. Transfer to a serving dish.
11. Serve with the pickled vegetables.
