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Red Curry (Daging Masak Merah) Recipe

Red Curry (Daging Masak Merah) Recipe

Red Curry (Daging Masak Merah) Recipe

Ingredients :

    • Beef – 600 g, scored and cut into 4-cm cubes
    • Ginger – 5-cm knob, peeled and ground
    • Turmeric – 5-cm knob, peeled and ground
    • Cooking oil – 120 ml
    • Shallots – 450 g, peeled and sliced
    • Cashew nuts – 120 g
    • Sultanas – 90 g
    • Dried chillies – 40, soaked to soften and ground
    • Water – 1.25 litres
    • Jackfruit leaves (optional) – 2–3
    • Evaporated milk – 410 g (1 can)
    • Tomato puree – 70 g (1/2 can)
    • Tomato sauce – 4 Tbsp
    • Tamarind pulp – 2 tsp, mixed with a little water and strained
    • Salt – 2 tsp
    • Mint leaves – a few sprigs
    • Coriander (cilantro) leaves – 2 sprigs, cut into 2.5-cm lengths
    • Spring onions (scallions) – 2, cut into 2.5-cm lengths
    • Sugar – 1 tsp

Method :

    1. Marinate beef with ground ginger and turmeric and set aside.
    2. Heat oil in a wok and lightly brown shallots until crisp. Remove with a perforated ladle and set aside.
    3. Reheat oil and fry cashew nuts until lightly browned. Drain and set aside.
    4. Put sultanas into oil and fry for 1 minute. Remove and drain. Set aside.
    5. Put in ground dried chillies and fry until oil separates. Dish out and leave aside.
    6. Return beef to wok and add water and jackfruit leaves if using. Bring to the boil then lower heat and simmer for 1 hour until beef is tender. Discard jackfruit leaves.
    7. Put in crisp-fried shallots, cashew nuts, sultanas, ground chillies and all remaining ingredients. Simmer, stirring frequently, until gravy is thick and meat is tender. Serve hot.

Preparation time : 45 minutes
Cooking time : 1 hour
Serves 8