I, well, I have no words really to describe this Malaysian Beef Curry from Bon Appétit. It was so rich in flavor and the beef was so fork tender, I kind of whimpered after I ate it. If you are into a kind of lengthy prep and ingredients that may send you on a wee bit of scavenger hunt, then this is for you. With lemongrass, tamarind paste, dried New Mexico chiles, more lemongrass, coconut milk, fish sauce (YAY!), and star anise, it is definitely out of my usual comfort zone for cooking at home but WORTH IT. Ha, just check out the ingredient info from the magazine to see what I mean: New Mexico chiles can be found at some supermarkets and at Latin markets. Fish sauce and coconut milk are sold at supermarkets and Asian markets. Look for star anise, star-shaped seedpods, in the spice section of the supermarket. Tamarind is available in Asian and Indian markets.
Although the spice paste takes a little time the worst part is waiting for this to cook while it fills your house with such a lovely aroma it makes your mouth water. I served this over basmati rice with fresh cilantro and lime wedges. I took a first bite and was like “meh it’s pretty good”. Then I realized I clearly didn’t include enough of the delicious sauce/paste it had cooked in. After topping with a boatload of sauce I gave it a second bite, whimpered and kept saying mmmmmmmmm over and over again.
For those adventurous cooks out there this is a great dish to serve to family and friends. Even if this a wee bit our of your usual dinner plans I urge you to try, it’s an amazingly flavorful dish. Trust me, I’m not an expert.