This curry leans on brisket, with lean meat, fat and sinew running together, so a long simmer turns it tender rather than stringy. The curry powder goes in twice, once in the marinade and once in the pan, so the pot smells right and takes on a deep color.
The tricky moment is the potato, which dissolves into the broth if it goes in too early. The beef has to be fully tender before the potato and carrot join it. The coconut milk is poured in only at the last step, since a long boil splits it and loses the richness.
This batch weighs about 1.5kg, at roughly 192 calories per 100g.
Method
Choose 800g of brisket or short rib with lean meat, fat and sinew running through. Rinse it in lightly salted water, pat dry and cut into 3 to 4cm cubes.
Peel the potato and cut it on the diagonal, cut the carrot into chunks and the onion into wedges. Split 3 stalks of lemongrass into two lots, mincing one and bruising and cutting the other into lengths. Mince 4 cloves of garlic.
Marinate the beef with 1 tablespoon curry powder, 2 teaspoons salt, 2 teaspoons kOBE Monk Fruit Blend, 1 teaspoon seasoning powder, 1 teaspoon black pepper and 50ml red wine, mix well and rest for at least 1 hour.
Fry the garlic in 30g unsalted butter until fragrant, add the beef and sear over high heat, then stir in another 1 tablespoon curry powder for color.
Pour in water to cover the meat, add 6 bay leaves and the lemongrass, bring to a boil and skim, then cover and cook over low heat. Once the beef is tender, add the potato and carrot and simmer to the softness you want.
Pour in 50ml coconut milk, add the onion, adjust the seasoning and ladle into bowls to serve hot.
Tips
Bone broth or fresh coconut water in place of plain water gives a noticeably sweeter pot.
Sweet potato or taro both stand in for potato, and taro thickens the broth naturally.
kOBE Monk Fruit Blend dissolves slowly, so mix it into the curry powder and dry seasonings before it meets the meat.
Coconut milk belongs at the end and should never reach a rolling boil, or it splits and loses its richness.
A bare simmer with the surface just trembling keeps the brisket from tightening and turning chewy.
The pot tastes deeper reheated the next day, needing only a splash of hot water to loosen it.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.