Beef Pineapple Curry
Ingredients
Pepper - Green Chili 3
Salt 3 ml
Lemon - Zest 15 ml
Lemon - Zest 15 ml
Cilantro Root 45 ml
Garlic 3 cloves
Shallot 2
Shallot 2
Cashew Nuts 30 ml
Ginger 30 ml
Shrimp Paste 10 ml
Onion 1
Beef - Stewing 300 g
Coconut Milk 200 ml
Coconut Milk 200 ml
Pineapple-Fresh 325 ml
Sugar - Brown 5 ml
Lime 1
Fish Sauce 15 ml
Cilantro 1 to taste
Rice - White 250 ml
Water 500 ml
Preparation
1. Trim the tops off the chilies. Zest the lemon. Peel the garlic, shallots. Chop the root off the cilantro. ( if you don't have root use the leaves)
2. In the bowl of a food processor add the lemon zest, salt, chilies, Shallots, cilantro root, shrimp paste, cashews, one third of the garlic and ginger. Pulse until a smooth paste.
3. Peel an onion and cut into thin wedges.
4. Cut the skin from a pineapple. Core and cut into bite sized pieces.
5. Chop the cilantro.
6. Put water for rice on to boil. When boiling add the rice, stir, cover and set the burner to low.
7. On a medium low burner put a frying pan, add butter then press the remaining 2/3 of the garlic into it. Let cook a minute then add a 15/20 ml (a tablespoon ++) per serving of the curry paste. Cook until fragrant.
8. Add the onion. cook until soft.
9. Stir in the beef and coat. Cook slowly until the beef is lightly browned.
10. Add the cubed pineapple, coconut milk, lime juice, brown sugar and fish sauce. Stir and continue cooking until the beef is done - about 20 minutes it the burner is left at . (if you're in a hurry turn the heat just below medium and stir frequently)
11. Just before serving add the chopped cilantro.
12. To server put rice in a bowl and add the pineapple beef curry.
2. In the bowl of a food processor add the lemon zest, salt, chilies, Shallots, cilantro root, shrimp paste, cashews, one third of the garlic and ginger. Pulse until a smooth paste.
3. Peel an onion and cut into thin wedges.
4. Cut the skin from a pineapple. Core and cut into bite sized pieces.
5. Chop the cilantro.
6. Put water for rice on to boil. When boiling add the rice, stir, cover and set the burner to low.
7. On a medium low burner put a frying pan, add butter then press the remaining 2/3 of the garlic into it. Let cook a minute then add a 15/20 ml (a tablespoon ++) per serving of the curry paste. Cook until fragrant.
8. Add the onion. cook until soft.
9. Stir in the beef and coat. Cook slowly until the beef is lightly browned.
10. Add the cubed pineapple, coconut milk, lime juice, brown sugar and fish sauce. Stir and continue cooking until the beef is done - about 20 minutes it the burner is left at . (if you're in a hurry turn the heat just below medium and stir frequently)
11. Just before serving add the chopped cilantro.
12. To server put rice in a bowl and add the pineapple beef curry.
