Saraman Curry
Yield: 4 to 6 servings
Total Time: ~3 hours
Ingredients
· 1 kg (2.2 lbs) Beef short ribs (boneless), cut into 1-inch cubes
· ¼ cup Canola oil (or other neutral cooking oil)
· ¼ cup Cashews (whole or roughly chopped)
· ¼ cup Red curry paste
· 1 Cinnamon stick
· 3 Whole cloves
· 1 Star anise
· 3 Makrut lime leaves (standard for Southeast Asian curries)
Story continues below advertisement
· 3 Tbsp Fish sauce
Get daily National news
Get daily Canada news delivered to your inbox so you’ll never miss the day’s top stories.
By providing your email address, you have read and agree to Global News’ Terms and Conditions and Privacy Policy.
· 1 Tbsp Palm sugar (brown sugar works as a substitute)
· 2 cups Coconut cream
· 1 cup Kabocha squash, cubed
· 1 Liter (~4 cups) Beef broth
· To taste: Salt and black pepper
· For serving: Jasmine rice or rice noodles
Instructions
1. Sear the Beef: Work in batches to avoid crowding the pot.
Heat the canola oil in a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add the cubed beef short ribs and sear until lightly browned on all sides.
- Canada’s first dyslexia centre gets permanent home in Vancouver
- Snowbirds to make final flight at Grey Cup in Calgary
- Alouettes can clinch playoff berth with victory
- Bare shelves at Alberta food banks as demand soar: ‘Very difficult year’
-
The potential cost of Canada’s counter-tariffs
-
New voluntary and involuntary treatment center in Surrey
-
More e-bike and e-scooter bans at B.C. schools
-
West Kelowna Warriors launch training camp
2. Bloom the Spices and Curry Paste:
Once the beef has some color, add the red curry paste, cashews, cinnamon stick, cloves, star anise, and lime leaves. Cook and stir constantly for 1 to 2 minutes until the paste is highly fragrant and coats the beef.
3. Build the Braising Liquid:
Pour in the coconut cream, fish sauce, and palm sugar. Stir well, making sure to scrape up any browned bits from the bottom of the pot.
Story continues below advertisement
4. Simmer the Curry: 2 to 2.5 hours.
Stir in the beef broth and bring the mixture to a gentle simmer. Turn the heat down to low, add kabocha squash, cover partially, and let it cook for just over 2 hours, stirring occasionally. The curry is ready when the beef is completely fork-tender and the sauce has reduced and thickened.
5. Season and Serve:
Taste the curry and adjust the seasoning with salt and pepper as needed. Serve hot over a bed of jasmine rice or rice noodles.