Beef and Potato Curry with Lemon Grass and Coconut | Christopher Kimball’s Milk Street

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Milk Street Recipe

Beef and Potato Curry with Lemon Grass and Coconut

45 minutes

Beef and Potato Curry with Lemon Grass and Coconut

Southeast Asian curries combine Indian influences with regional ingredients such as lemon grass and star anise. For this one, we took inspiration from a recipe in “Best of Malaysian Cooking” by Betty Saw, but instead of calling for a long list of spices, we use Indian curry powder as an easy flavor base; sambal oelek, an Indonesian-style chili paste, adds bright heat to the dish. Look for sambal in well-stocked supermarkets and Asian grocery stores; if it’s not available, chili-garlic paste is a good substitute. Serve the curry with lime wedges and jasmine rice.

4

Servings

Tip

Don’t forget to trim off any silver skin from the short ribs before slicing. The silver skin is stringy and fibrous unless the meat is cooking for a long time, and if left in place, it will cause the slices of beef to curl during simmering.

45 minutes

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