This rich Malay curry features aromatic lemongrass, garlic, ginger, and cinnamon. Make sure the beef mixture cooks at a low simmer so the sauce doesn't scorch and the meat slowly becomes tender. If you can't find unsweetened coconut, use sweetened flaked coconut and omit the added sugar.
1/2 cup chopped shallots
1/3 cup thinly sliced peeled ginger
1 1/2 tablespoons minced garlic (about 5 cloves)
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons salt
1/4 teaspoon ground cinnamon
6 whole cloves
1 to 2 serrano chiles, chopped
1 (14-ounce) can light coconut milk, divided
2/3 cup flaked unsweetened coconut, toasted
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons sugar
2 (3-inch) fresh lemongrass stalks, crushed
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups hot cooked basmati rice
How to Make It
Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.
I love this dish. Made if for the 2nd time tonight, and after the 1.5hrs covered I simmered very low uncovered for an additional 1.5-2 hrs. This got the sauce to a thicker consistency, but I actually wish I had more sauce! I may try cooking the initial 1.5hrs uncovered next time, though I think the long low and slow cooking makes the meat delicious and tender. I make it spicier by adding extra chili garlic sauce and an extra serrano. Delicious!!
My family loved this. I cooked it for a little over an hour covered and then removed the cover and cooked it for another hour before adding the coconut mixture and continuing to cook. The sauce was not thick, but there was just the right amount to serve in bowls over rice. I served stir fried, then steamed broccoli along side. 1 Serrano chili added the correct amount of heat. I may try making it in a crockpot in the future.
Let me preface my review by saying that I have no idea what Malaysian food tastes like, so I didn't know what to expect from this dish. With that said, I absolutely loved it from the first go around. I've made it for years now from this same recipe, and it is one of my recipe keepers. I've even made large batches to take to dinner only to find it had run out with rave reviews. It's very flavorful, reminiscent of Southeast Asian curries. And, like other reviewers noted, it doesn't reduce or thicken as much, making it more like a soup poured over rice than a curry. If you live in a metropolitan area, the trickier ingredients like lemongrass stalks can be readily found at an Asian food store plus you'll probably find the shallots and other ingredients there cheaper. And you can tweak the spice easily by using a jalapeno or reducing the amount of serrano. All in all one of the best recipes I've gotten from Cooking Light. Thank you, Lia Huber!
The lemongrass and lime really added nice bright citrus flavors to this dish. After smelling it cooking for 2 hours I was too impatient and hungry to wait for the sauce to reduce down, so I just went ahead and dished it up. I will definitely make this again even though I'm the only one in the house who will eat it (boyfriend freaks out at the thought of coconut).