50 Recipes 2011, #12: Malaysian beef curry

[nonelvis]

Not one of my more useful weekends, but at least I tried this curry recipe. Could have been spicier (hard to believe, given that there are eight chile peppers in it), but there's a really nice depth of flavor and lemon/lime tang. Worked fine with low-fat coconut milk, and I added a few chopped carrots and daikon to make it feel less like eating a giant pot of meat for dinner.

The spice paste would probably be amazing on silken tofu, but that's something to try another day.

Comments

[fonticulus.livejournal.com]

I saw a very similar recipe recently somewhere and people were raving about it, but I am glad to see you liked it, as I trust your culinary judgment far more than the random internet. I have a passel of kaffir lime leaves right now, and some boneless beef spare ribs. I bet that would work just fine.

[nonelvis]

I don't see why boneless spare ribs wouldn't work; I think any collagen-rich cut that needs to be stewed for a while would do just fine.

I don't remember how you feel about spicy food, but I think I might try adding a habanero to the spice paste next time, if Col can handle it. Either that, or some thinly sliced serranos in the last half-hour of cooking.

[profrobert.livejournal.com]

That looks yummy. Clare's in charge of curries (being English), and I've forwarded the recipie to her.

[nonelvis]

You'd love it, and it's totally easy to make as long as you have a food processor for the spice paste.

[fonticulus.livejournal.com]

I am making this for tonight. Our chilis were monster hot, so I didn't even end up using 8 of them. I hope it doesn't mellow too much with cooking and end up bland. But it smells fantastic. I used low-fat coconut milk and am planning to throw some carrots in, or roast them separately if I feel really ambitious.

I think the spice paste would be good on grilled shrimp this summer.

[nonelvis]

I don't think it'll mellow too much, but if it does, that's what cayenne pepper and hot sauce are for, right?

Hope it turns out well!

[fonticulus.livejournal.com]

I just tasted it, and it's got a good kick. We must have just gotten a hot batch of NM chiles. They are usually much milder, but my hands burned from seeding these, even when they were dry!

I think it's going to kick ass. It's really got some nice kaffir lime/lemongrass coming through, and I love that.