spicy turmeric coconut curry with beef
- 2 teaspoons extra virgin olive oil
- 800g beef eye fillet, trimmed and tied
- 1 vine-ripened tomato, chopped
- 400ml can coconut milk
- 2½ cups (625ml) coconut water
- 3 star anise
- 2 bunches broccolini, trimmed and blanched
- micro (baby) red vein sorrel, to serve
- coconut sambal and spinach and cumin flatbread (see link to recipes in step 5), to serve
curry paste
- 2 dried chillies
- 1 onion, chopped
- ½ teaspoon sea salt flakes
- 6cm-piece ginger, peeled and roughly chopped
- 2 cloves garlic
- 1 teaspoon ground coriander
- 6cm-piece fresh turmeric, peeled and roughly chopped
- Preheat oven to 200°C (400°F).
- To make the curry paste, place the chillies, onion, salt, ginger, garlic, coriander and turmeric in a small food processor and process until smooth.
- Heat 1 teaspoon of the oil in a large, shallow heavy-based saucepan over high heat. Season the beef with salt and cook, turning occasionally, for 8–10 minutes or until browned on all sides. Remove from the pan, place on an oven tray and cook for 12–15 minutes for medium-rare or until cooked to your liking. Set aside to rest for 10 minutes before slicing.
- Reduce heat to medium and add the remaining oil to the pan. Add the curry paste and cook, stirring, for 2–3 minutes or until warmed through. While the curry paste is warming, place the tomato in a food processor and process until smooth. Add to the pan with the coconut milk, coconut water and star anise. Cook, stirring occasionally, for 10–12 minutes or until thickened slightly.
- Divide the curry, beef and broccolini between bowls. Top with the sorrel and coconut sambal. Serve with the spinach and cumin flatbread. Serves 4.
© DONNA HAY GROUP
