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Ingredients1 h 32 m servings 367 cals
Original recipe yields 8 servings
- Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
- Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
- Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.
Per Serving: 367 calories; 26.8 g fat; 12.4 g carbohydrates; 20.4 g protein; 63 mg cholesterol; 74 mg sodium. Full nutrition
ReviewsRead all reviews 2
I can't give this recipe a true rating as I didn't have the galangal, i didn't have shallots so I used an onion, used dried lemongrass (bad idea), I made it in the instant pot, and used more coc...