Terik Daging (Beef in Sweet Coconut Sauce)
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Ingredients
- 700 g beef chuck, diced
- 400 ml tinned coconut milk
- 5 shallots
- 4 garlic cloves
- 15 g fresh galangal or ginger, grated
- 2 bay leaves
- 1 tbsp palm sugar
- 1 lemongrass stalk, bruised
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 39.2 g
- Carbohydrate
- 14.6 g
- of which sugars
- 8.4 g
- Fat
- 34 g
- of which saturates
- 22.5 g
- Fibre
- 2.6 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic and galangal to a paste.
- 2
Put the paste, beef, bay leaves and lemongrass in a large pan with the coconut milk and 150ml water.
- 3
Bring to a gentle simmer, cover and cook on a low heat for 50 minutes, stirring occasionally.
- 4
Stir in the palm sugar and simmer uncovered for a further 8-10 minutes until the sauce is thick and the beef is tender with no pink remaining.
- 5
Serve with steamed rice.
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