Malaysian Beef Curry

It will be worth the wait when the you taste the tender meat in this slow-cooked Malaysian curry.

The ingredient of Malaysian Beef Curry

• 2 tablespoon peanut oil
• 10 curry leaves
• 1 2 teaspoon dried chilli flakes
• 1 brown onion thinly sliced
• 2 garlic cloves finely chopped
• 195g jar malaysian curry paste
• 2 cinnamon sticks
• 800g beef chuck steak cut into 3cm cubes
• 270ml can coconut milk
• 2 large desiree potatoes cut into quarters
• 1 tablespoon brown sugar
• 50g 1 3 cup toasted peanuts coarsely chopped
• kaffir lime leaves finely shredded
• 1 2 cup coriander leaves
• steamed jasmine rice to serve
• roti to serve

The Instruction of malaysian beef curry

• heat oil in a wok over high heat add curry leaves and chilli and stir fry for 1 minute or until leaves are crisp
• add the onion garlic cinnamon to wok and stir fry for 2 minutes or until onion softens add the curry paste and stir fry for 1 minute or until aromatic add the beef and toss to coat in curry paste add the coconut milk potato and sugar bring to the boil reduce heat to low and cook covered stirring occasionally for 1 hour 30 minutes or until beef is tender
• divide beef curry among serving bowls top with peanuts lime leaves and coriander serve with steamed rice and roti

Nutritions of Malaysian Beef Curry

calories: 996 869 calories
calories: 60 5 grams fat
calories: 26 7 grams saturated fat
calories: 43 8 grams carbohydrates
calories: 17 4 grams sugar
calories: n a
calories: 69 4 grams protein
calories: 212 milligrams cholesterol
calories: 716 milligrams sodium
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calories: nutritioninformation

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