Beef recipesBeefCambodian Coconut Beef Curry
IDDSI Level 7 · RegularRecipe book original
Recipe serves 50 Recipe book page 28 Scale quantities for
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
The original recipe exactly as written in the recipe book.
Ingredients
- MSA graded diced chuck steak 5500g
- Vegetable oil 100g
- Onions, finely sliced 2000g
- Green capsicums, deseeded, diced, 2000g
- Long green chillies finely sliced 80g
- Garlic crushed 50g
- Ginger grated 50g
- Cinnamon sticks 6
- Coriander ground 125g
- Curry powder 300g
- Coconut powder 150g
- Warm water 850g
- Beef stock 3000g
- Tamarind puree 250g
- Peas 2000g
- Almonds flaked, toasted 200g
- Coconut, shredded, toasted 200g
- Coriander leaves and thinly sliced green onions, to garnish 100g
- Rice 1000g
- Roti to serve if desired
Final texture
Normal, everyday texture as per the original recipe.
Method
