Fragrant beef curry with crisp coconut topping
PREP + COOK TIME 50 MINUTES SERVES 4
2 tablespoons vegetable oil
750g beef strips
1 medium onion (150g), chopped finely
3 cloves garlic, crushed
10cm stalk fresh lemongrass (20g), chopped finely
1 star anise
1 cinnamon stick
270ml can coconut cream
1 tablespoon tamarind puree
200g green beans, trimmed, halved lengthways
1 tablespoon fish sauce
½ cup loosely packed fresh coriander leaves
450g packet microwave jasmine rice
CRISP COCONUT TOPPING
2 tablespoons vegetable oil
4 green onions, chopped
2 cups (100g) flaked coconut
2 tablespoons brown sugar
¼ cup (75g) tamarind puree
1 Make crisp coconut topping.
2 Meanwhile, heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.
Heat remaining oil in wok; stir-fry onion until soft. Add garlic, lemongrass, star anise and cinnamon; stir-fry until fragrant. Add coconut cream and tamarind; cook, stirring occasionally, for 5 minutes or until mixture has thickened slightly. Return beef to wok with beans and sauce; stir-fry for 3 minutes or until beans are just
