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Tamarind Beef Curry (Samlaa Ko Phet)

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“This Cambodian stir-fry combines the flavors of beef with eggplant.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine tamarind pulp with the boiling water and let steep for 20 minutes.
  2. Meanwhile, cut the meat into thin strips, 1/2-inch wide and 2-inches long.
  3. In a food processor, combine chili, cilantro, galangal and lemon grass and process to a paste.
  4. Heat the oil in a wok, add onions and garlic and stir-fry for about 2 minutes; add the paste from the food processor and stir-fry 3 minutes more.
  5. Add the beef and stir-fry 3 to 4 minutes; next add the fish sauce, sugar, and coconut milk.
  6. Strain the tamarind liquid into the wok, discarding the solids; mix well and simmer for 15 minutes.
  7. Add the eggplant, lime juice, and grated peel; continue simmering 5 minutes to soften the eggplant.
  8. Serve immediately.

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