Beef Curry

Adapted by
Yield: 30 servings


Curry Paste
6 red bell peppers, roughly chopped
4 tomatoes, roughly chopped
2 whole heads of garlic, peeled
3 shallots, roughly chopped
2 yellow onions, roughly chopped
3 dried chilies
1 stalk lemon grass, minced
16 ounces coconut milk
1 teaspoon galangal
Curry Sauce
1 teaspoon shrimp paste
2 teaspoons cumin
1 teaspoon tomato purée
2 teaspoons coriander
2 teaspoons chili powder
1 lime
To Assemble and Serve
Beef scraps
Basmati rice
Vegetable salad


For the Curry Paste:
Add the bell peppers, tomatoes, garlic, shallots, onion, chilies, lemon grass, coconut milk, and galangal to a food processor and blitz until smooth.

For the Curry Sauce:
Combine the Curry Paste with the shrimp paste, cumin, tomato purée, coriander, and chili powder and cook for 20 minutes. Finish with juice from the lime.

To Assemble and Serve:
Sauté beef or other protein scraps and toss with the curry sauce. Serve with Basmati rice and vegetable salad.