Spicy Beef Curry

Name: Spicy Beef Curry
Prep time: 220 min
Yield: 6
Cuisine: Tai
Ingredients: 1 kilo skirt steak; 4 tablespoons vegetable oil; 1 yellow chili; 1 cup coconut milk, sugar-free (1 can); 25 sprigs fresh cilantro; 2 tablespoons fish sauce, (nam pla); 1/3 cups sugar; 1/4 cups mandarin orange juice; 1/3 cups peanuts, in pieces; 10 árbol chiles, small; 1 red onion, chopped; 6 cloves garlic; 1 fresh ginger, peeled and chopped; 3/4 cups water; 1 tablespoon cumin seeds

Kiwilimón

A delicious recipe for flank steak cooked for 2 hours in coconut milk and seasoned with chili de arbol curry.

Reviewed by Editorial Team of Kiwilimón

Published: 20-09-2010

Preparation

3h 40 mins

Place the guajillo chili in a bowl with water and cover, allowing them to hydrate for at least 30 minutes. Remove from the water and set aside to use in the recipe. In a wok, combine cilantro, onion, and garlic. Cook over medium heat for 5-10 minutes or until they start to release their aroma. Add 3/4 cup of water, cover, and cook for 35 minutes. Pour the mixture once it has cooled to room temperature into a food processor, add the chiles, and grind until a paste is formed. Preheat the oven to 180 degrees Celsius and heat vegetable oil in a wok over medium heat. Season the beef with salt and pepper. Cook in the wok for about 2 minutes on each side. Remove from the wok. Add coconut milk, fish sauce, and sugar to the wok. Return the beef and cook until boiling. Pour the beef with the liquid into a baking pot and bake for 2 hours or until the meat is very tender. Remove from the oven and slice the meat. Heat 1 tablespoon of oil in the wok over medium heat and pour in the chili paste and cook for 5 minutes. Add 1 1/2 cups of the liquid in which the beef was cooked and bring to a boil. Add the peanuts and mandarin juice, and finally the beef pieces. Cook for 5 more minutes, season with salt and pepper, and serve.