Kari Daging Utara Recipe: A Hearty Northern Malaysian Curry

Introduction

Ingredients

• 1 kg beef, cut into cubes
• 2 potatoes, cut into cubes
• 2 onions, chopped
• 4 garlic cloves, minced
• 2-inch piece of ginger, minced
• 3-4 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 cups coconut milk
• 2-3 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp salt
• 2 tbsp oil
• 1 cup water

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onions, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the beef cubes and stir to coat with the onion mixture. Cook for 5-7 minutes, until the beef is browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Stir to combine and cook for 2-3 minutes.
5. Add the potatoes, lemongrass, kaffir lime leaves, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the beef and potatoes are tender.
6. Add the coconut milk and stir to combine. Simmer for another 10-15 minutes to allow the flavors to meld together.
7. Remove the lemongrass stalks and kaffir lime leaves before serving.
8. Serve hot with steamed rice or bread.

Nutrition

• Calories: 500
• Protein: 35g
• Fat: 35g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 3g
• Sodium: 500mg

Tips and Variations

• You can substitute chicken or lamb for the beef if you prefer.
• If you can't find fresh lemongrass, you can use dried lemongrass instead.
• For a spicier curry, add more chili powder or fresh chili peppers to taste.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

In Conclusion