Penang Beef Curry With Turmeric Rice - cooking recipe

Ingredients

2 tbsp vegetable oil
1 lb stew meat, cut into 1 inch chunks
1 None medium onion, coarsely chopped
2 cloves garlic, crushed
2 tbsp red curry paste
1 cup coconut milk
1 tbsp fish sauce
1 tbsp lime or lemon juice
1 tbsp brown sugar
1/2 cup jasmine rice
1/4 tsp ground turmeric
2 tbsp yogurt, to serve
2 tbsp fresh cilantro leaves, for garnish

Preparation

Heat oil in a medium frying pan over moderate heat. Cook steak, in batches, for 4-5 mins or until seared. Transfer to a medium heatproof bowl.
Add onion to pan. Cook for 3-4 mins or until soft. Add garlic and curry paste and cook for 1 min or until fragrant. Reserve 1/4 cup coconut milk and add remaining coconut milk, 1/2 cup water, fish sauce, juice and sugar to pan. Stir until combined. Bring to a boil. Return beef to pan. Reduce heat and simmer, uncovered, for 1 hour or until beef is tender.
Meanwhile, wash rice in a strainer under cold water until water runs clear. Combine rice, 1/2 cup water, reserved coconut milk and turmeric in a medium saucepan. Cover and place over moderately low heat. Simmer for 10 mins or until rice is tender. Remove from heat. Stand, covered, for 10 mins. Using a fork, fluff rice to separate grains.
Spoon rice on to a serving plate. Top with curry, yogurt and cilantro.