Malaysian style beef curry with ancho chilli and a smashed cucumber salad

Serves 6


    4 shallots, thinly sliced

    2 inch ginger, finely chopped

    5 garlic cloves

    2 carrots, diced

    2 lemon grass stalks, roughly chopped

    1tbsp ground turmeric

    1 tsp ground clove

    2 cinnamon sticks

    3 star anise

    2 dry ancho chillies, ends chopped off and then softened in hot water for a few minutes and finely diced

    3 lime leaves

    800g beef, topside. Cut into 3 cm pieces

    500ml coconut milk

    1 tbsp maple syrup

    400g stock (chicken or vegetable)

    juice of 1 lime


    1 cucumber

    1 tsp sea salt

    1 tsp sugar

    2 tsp sesame oil

    1 tbsp rice vinegar

    2 tsp soy sauce

    2 garlic cloves, finely chopped

    2 tsp toasted sesame seeds

    1 tsp chili oil

    small bunch coriander chopped


Heat a pot over a medium heat, add a little oil (coconut oil is good) and add the shallots, ginger, garlic, carrots, lemon grass, ancho, cinnamon sticks and star anise. Cook for 5-10 minute until tender and fragrant and then add the ground spices, lime leaves and beef. Put the heat up and keep stirring for a few minutes.

Then add the coconut milk and stock. Leave to simmer, and then put the lid on for 3-4 hours until the beef is fall-apart tender.


Cut your cucumber into 4 long strips, bash with the back of your knife and cut it at a 45-degree angel into bite size pieces. Mix the dressing ingredients together and mix in a bowl with the cucumber


Serve the curry with steamed jasmine rice and the cucumber