Ingredients
Curry Powder
- 3 cloves
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp Cardamon seeds
- 1 star anise
- 1 level teaspoon Himalayan salt
Curry Paste
- 2 large fresh chillies
- fresh coriander roots & stems, about 1 bunch, save leaves for curry
- 1 Onion halved
- 5 cloves garlic, peeled
- 2 inch fresh ginger
- 3 stalks lemongrass, white part only
- 1 tablespoon filtered water
Curry
- 1000 g Chuck Steak
- 400 g coconut cream
- 50 g fish sauce
- 30 g Coconut sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Toast alll spices (except salt) 3min/varoma/sp1
Mill 20sec/sp10
add all curry paste ingerdiendts chop 4sec/sp6
saute 10min/varoma/sp2
mix and chop 30sec/sp7
scraping down as necessary
Add other ingerdients to bowl and cook 45min/100/
"Counter-clockwise operation" /sp1
Curry Powder
Curry Paste
Curry
Tip
serve with fresh made naan bread or rice, leftover coriander leaves, fresh lime and fresh coconut or nuts.
even add some sambal for extra heat
Its even better the next day
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely incredible! So delicious. Thank you for sharing this recipe.
Yummy spicy curry which wasn't too hot. We had an issue with the lemongrass, which im not sure is recipe error, user error or ingredient fault. Next time I want to make sure the curry paste ingredients are really blitzed before continuing
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