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This is a mild beef curry from the Far East, flavoured with coconut milk and lemongrass.
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Tried this for the first time last night. Fantastic. I did seal the meat first in oil. I make quite a few curries, and this one is among my top rated.
further to my review y'day, i would say DEFINITELY fry-off & brown your beef first. either on its own or coated in flour. better all-round flavour & appearance ;o)
really really liked this. i've done quite a bit of cooking over the years, yet after this, my husband said "that's the best thing you've ever made". i wouldn't make this every week or anything, but every month or 2 would be nice...
Has this recipe changed since it appeared in the magazine?
My magazine recipe tells me to buy RenDang paste which I was unable to find. Any Hints????? I used a recipe online for the paste.
Will be trying this recipe now to see if it is as good as your other version that I had to adapt. it was one of our favourite beef dishes.
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