MALAYSIAN BEEF CURRY

Malaysian Beef Curry image

Provided by Ivy Manning

Yield Makes 6 servings

Number Of Ingredients 20

Spice paste:
8 large dried New Mexico chiles
4 lemongrass stalks
1/2 cup chopped shallots
6 garlic cloves, peeled
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon golden brown sugar
Stew:
3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes
1 13.5- to 14-ounce can unsweetened coconut milk
8 makrut lime leaves
2 whole star anise
1 cinnamon stick
1 tablespoon tamarind paste or tamarind concentrate
Chopped fresh cilantro
Steamed rice
Ingredient info: New Mexico chiles can be found at some supermarkets and at Latin markets. Fish sauce and coconut milk are sold at supermarkets and Asian markets. Look for star anise, star-shaped seedpods, in the spice section of the supermarket. Tamarind is available in Asian and Indian markets.

Steps:

For spice paste:
Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.
For stew:
Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.