curry over
- beef steak, 1 kg, whole and at least 2 inches thick, generously seasoned with salt
- red bell pepper, 1 large, sliced
- chinese eggplant, 1 large, cubed
- potato, 2 large, peeled and cubed
- unsweetened coconut milk, 28 ounces (2 cans)
- stock, chicken or otherwise, 1 cup
- shallots, 6
- garlic, 6 cloves
- ginger root, 4 inches
- lemon grass, 3 stalks
- lime leaves, 1 handful, chopped
- small red chilis, one dozen
- cinnamon, 1 stick
- whole cloves, half a dozen
- star anise, 2
- fresh cilantro, 1 handful, chopped
combine shallots, garlic, ginger and lemon grass in food processor. add 3 tablespoons of corn oil. pulse until smooth.
heat large pot on high heat. add half a cup of corn oil and heat until first signs of smoke. add steak and brown on all sides. remove to a plate.
turn down the heat to medium and add pureed mixture along with cloves, star anise, and chilis. stir until browned. add coconut milk, stock, and 4 pinches of salt. mix well.
add potatoes, peppers, eggplant, lime leaves, cinnamon, and cook for 15 minutes or until almost fork tender. add cubed beef steak and cook for another 5 minutes. add cilantro and serve.
