Indonesian Coconut-Curry Beef

• 份量: 4 servings

配料

½ cup unsweetened shredded coconut

3 Fresno or serrano chilies, stemmed, seeded and roughly chopped, plus 1 chili, stemmed and thinly sliced, to serve

3 medium garlic cloves, smashed and peeled

1 lemon grass stalk, tough outer layers removed, trimmed to lower 6 inches and thinly sliced

1 inch piece fresh ginger, peeled and roughly chopped

1 medium shallot, roughly chopped

½ teaspoon ground turmeric

⅛ teaspoon ground cinnamon

1 star anise pod

1 tablespoon grated lime zest, plus 1 tablespoon juice

Kosher salt and ground black pepper

¾ cup coconut milk

2½-3 pounds boneless beef chuck roast, trimmed and cut into 1½- to 2-inch chunks

Fresh cilantro, to serve

步骤

To a 6-quart Instant Pot, add the shredded coconut, then select Normal/Medium Sauté. Cook, stirring frequently, until the coconut is golden brown, about 5 minutes. Press Cancel, then add the chopped chilies, garlic, lemon grass, ginger, shallot, turmeric, cinnamon, star anise, lime zest and 1½ teaspoons each salt and pepper. Using the pot's residual heat, cook the mixture, stirring, until fragrant, about 1 minute. Stir in the coconut milk and beef, scraping up any bits stuck to the bottom, then distribute in an even layer.

Using tongs, transfer the meat to a small bowl and set aside. Pour the cooking liquid into a fine mesh strainer set over a bowl. Add the solids in the strainer to a blender, then pour in ¼ cup of the strained liquid; discard the remaining liquid or reserve for another use. Blend on high until very smooth, 1 to 2 minutes, scraping the sides as needed. Pour the puree back into the pot. Stir in the beef and lime juice. Select Normal/Medium Sauté and cook, stirring often, until the sauce clinging to the bottom of the pot is golden brown, 3 to 5 minutes. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve garnished with sliced chilies and cilantro.