- Ingredients
- 150g Peanut butter
- 300g MAGGI Rich & Rustic Tomato Sauce 3kg
- 125g MAGGI Coconut Milk Powder Mix prepared to 250ml
- 30g MAGGI Asian Concentrate Liquid Fonds
- 12g Dark brown sugar
- 25ml Sunflower oil
- 100g Thai red curry paste
- 1.75kg Lean beef stewing steak diced
- 20g MAGGI Beef Concentrated Liquid Fonds prepared to 350ml
- 10ml Lime Juice
- Optional Fish Sauce to season
- As needed Steamed rice
- 75g Spring onion sliced
Malaysian Beef Curry
Malaysian Beef Curry
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Serves: 10
Ingredients
Method
Method
Puree the peanut butter, tomato sauce, prepared coconut milk, Asian liquid fonds and sugar in a blender.
Heat the oil in a pan or wok and stir fry the curry paste for 1 minute, add the meat and fry for 5 minutes.
Stir in the prepared beef liquid fonds and peanut butter, coconut milk puree then transfer to an oven proof dish.
Cover and cook in an oven preheated to 190⁰C.
Remove from the oven after 1 hour. It should start to thicken. Stir in enough water to keep it mobile and return to the oven.
After a further 40 minutes, stir in the lime juice and return to the oven for a further 10 minutes.
Check that the meat is tender. Stir through the fish sauce if using and serve with steamed rice and garnished with spring onion.
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