Tamarind Beef Curry (Samlaa Ko Phet)

This Cambodian stir-fry combines the flavors of beef with eggplant.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  ounce  concentrated tamarind pulp
• 1⁄2 cup boiling water
• 1  lb filet of beef
• 2  chilies, coarsely chopped
• 1  tablespoon fresh cilantro
• 1  teaspoon ground galangal
• 2  teaspoons  ground lemongrass
• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 2  garlic cloves, crushed
• 2  tablespoons fish sauce
• 1  teaspoon sugar
• 2  ounces coconut milk
• 5  ounces eggplants, cut into 1-inch cubes
• 1  lime, rind grated and juiced

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.