A rich, intensely flavoured beef curry that will set your taste buds alight with magical South East Asian fragrance. The highlight to any Malaysian feast.
For Conventional cooking: Heat a large pan over a moderate heat with the oil until hot.For Instant Pot: Turn on the 'Saute' function of your Instant Pot and heat the oil.
Add the curry leaves and star anise and let them splutter for 30 seconds before adding the onions. Sauté the onions for 5 minutes to soften slightly.
Add the beef, tomato, curry powder, lemongrass stalk, coconut milk, salt, pepper, sugar and shrimp paste and cover with around 4 cups water.
For conventional cooking: Bring to a boil, then reduce the heat to low and cook, partially covered for 2 hours until the meat is tender. For Instant pot: Switch to the 'Pressure Cooking' setting and put the lid on. Cook under pressure for 45 minutes.
Remove from the heat.That's it! Serve with plenty of fluffy Jasmine rice or Malaysian Paratha or Roti breads and a Malaysian style Dal or salad.
Notes
Serving Options:
Enjoy on its own or as part of a Malaysian meal spread.
Explore some of my favorite Malaysian recipes mentioned in the main recipe description.
Garnish Ideas:
Enhance your curry with crispy shallots or garlic.
Try making homemade crunchy fried coconut (Serundeng, see my recipe at cookeatworld.com) for a delightful topping.
Accompany with fresh tomato and crunchy cucumber.
Fridge Storage Tips:
For an intense flavour boost, let it sit in the fridge for 1-2 days before consuming.
Leftovers remain fresh for 4-5 days and improve over time.
Freezer Storage Guidelines:
Store Malaysian Beef Curry in airtight containers in separate portions.