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🍽️ Malaysian Beef Curry with Rice

539 kcal · 30 min · 4 servings

Ingredients

• 200 g Basmati rice
• Salt
• 2 Onions
• 3 Bell peppers (red, yellow and green)
• 500 g Beef (e.g. rump)
• 2 Garlic cloves
• 1 tbsp Vegetable oil
• 1 tsp ground Turmeric
• 0.5 tsp Cumin (ground)
• 1 pinch Cloves (ground)
• 1 pinch Cinnamon powder
• 1 pinch Ginger powder
• 200 ml Beef broth
• 200 ml Coconut milk unsweetened (can)
• Cayenne pepper
• Cilantro (for garnish)

Instructions

1. 1. Place the rice in a sieve and rinse it under running water.
2. 2. Transfer the rice to a pot and add about twice as much water and a pinch of salt.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to a low setting.
5. 5. Cover the pot and let the rice cook for about 20 minutes.
6. 6. Peel the onions and cut them into small cubes.
7. 7. Wash the bell peppers thoroughly.
8. 8. Halve the bell peppers and remove the inside with the seeds.
9. 9. Cut the bell peppers into bite-sized pieces.
10. 10. Rinse the meat briefly and pat it dry with a kitchen towel.
11. 11. Cut the meat into thin strips.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the garlic.
14. 14. Heat the oil in a large pan.
15. 15. Fry the meat in the hot oil.
16. 16. Add the onions, garlic, peppers, turmeric, cumin, cloves, cinnamon, and ginger to the pan.
17. 17. Fry the spices and vegetables for 1 to 2 minutes.
18. 18. Deglaze the curry with the beef broth and coconut milk.
19. 19. Let the curry simmer on low heat for about 10 minutes, stirring occasionally.
20. 20. If necessary, add a little more broth so the curry does not dry out.
21. 21. Season the curry to taste with salt and cayenne pepper.
22. 22. Divide the curry among small plates.
23. 23. Serve the curry together with the rice.
24. 24. Garnish the dish with fresh coriander leaves.

Nutrition per serving

• kcal: 539
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 46 g