This Malayan curry can be done with chicken, beef for stew or beef short ribs. Ingredients:
1 cup coconut milk
2 tablespoons canola oil
2 tbsp of chopped lemongrass
1 onion, peeled and quartered
1 -3 red chile, depending on how hot you like your curry (de-seeded if less heat is desired)
1 1/2 tablespoons brown sugar
1 tablespoon dark soy sauce
1 tablespoon tamarind paste
5 tablespoons fish sauce
1/2 teaspoon turmeric
1 tablespoon coriander powder
1 tablespoon ground cumin
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 1/2 teaspoons shrimp paste
2 whole star anise
-Place all sauce ingredients with a little bit of the coconut milk in a food processor and blend until a paste is formed.
- Put a small amount of canola oil in a dutch oven sear the meat until it gets a golden color
-Then fry the curry paste in the bottom of the dutch oven, then add the rest of the coconut milk
-Bring to a boil, reduce to a simmer and cover, let the sauce reduce until it almost covers the meat for about 40 minutes, check constantly and add chicken broth if the meat is not yet tender but there is not enough liquid. (Be careful because the curry has sugar so it can burn easily)
-Serve with rice.
