Peanut beef curry
Robert Gonzal @robert
I was going to give this dish the cutesy name kare-curry, because it's a mashup of two of my favourite foods: kare-kare (Filipino peanut stew) and Thai red curry. I held back on that point, but did indulge a bit by using beef short ribs, one of the all-time awesome meats. The resulting dish was a little sweet, a little salty, a little funky, a little spicy, super savoury, and very, very rich. This recipe isn't for the meek-stomached or those on a diet, but if you're looking for a flavour punch to the taste buds, it's pretty great.
Open in Cookpad AppCooking Instructions
- 1
Put the ribs into a large pot and add the onion, whole garlic, bay leaves, peppercorns, and several pinches of salt. Add enough cold water to cover the ribs and put the pot on medium heat. Cover with a lid (leave it slightly ajar to help prevent boilovers) and simmer for 2 hours. Check the water level occasionally, and skim the surface to remove scum and pooled grease. Remove the ribs and about 1 1/2 cups of strained boiling liquid. Wipe clean the pot.
- 2
Put the pot back on medium heat with a splash of veg oil. Add the chopped garlic, shallot, and ginger and fry for about 1 minute until fragrant. Pour in the coconut milk and the reserved boiling liquid, then stir in the curry paste and sugar.
- 3
Once the sauce reaches a simmer, stir in the peanut butter until it melts. Add the fish sauce, shrimp paste, and rice wine vinegar. Drop in the ribs and simmer until the meat is tender and the sauce is reduced by about half, about 1 hour. Add the beans and simmer a final 3 or 4 minutes. Taste, and add extra fish sauce as required. If the sauce gets too thick, simply thin it with a little water. Garnish with a sprinkle of green onion, and serve with plenty of steamed rice and ice cold beer.
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Married dad of 1. Food fanatic. Chef's Table addict. The kitchen is my happy place.
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