Kari Sapi - Indonesian Beef Curry

When I promoted our Chick'n Coconut Curry on Google+ back in January, I said it was one of the best curries I've had. And I thought I wouldn't come across another awesome curry for a while. I was wrong. And every time I am wrong I gain couple more pounds.

Unlike one of those Food Network hosts, I have hard time explaining the flavors. My wife disagrees with me, but to me this dish tastes similar to Indian Malai Kofta without tomato sauce and with a hot twist. If you like curry or Indian food I am sure you will love this dish. If this is not one of the best curries you have ever had, I will eat my hat. Next week, I will show you how make a hat from pie crust.

Even if it's modified from the original, the recipe credit goes to this book from the amazing  Wei-Chuan Cookbook series.

Ingredients

• 1lbs  MorningStar Sausage Patties
• Curry mix:
• 5 Tablespoon chili sauce
• ½ teaspoon crushed ginger
• ¹⁄₈ teaspoon turmeric
• 1½ Tablespoon coriander powder
• 1½ Tablespoon black pepper
• 2 lemongrass
• 8 cloves
• 1 cinnamon stick
• 2 teaspoon ground cardamom
• 3 bay leaves
• 2 teaspoon cumin
• 3 cans coconut milk (5¼ cups)
• 2 vegetable bullion cubes
• 2 teaspoon salt
• 2 teaspoon sugar

The Perfect Transformation

After toasting the patties for 12 minutes in a 400°F oven, cut them in 6 (first in half, and then 2 more times in other direction). 

In 4 Tablespoons of oil, stir-fry the ingredients under the Curry Mix above until fragrant. Add the coconut milk. Dissolve the bullion cubes in the curry. Bring to boil, add salt and sugar. Reduce heat, cook it for 25 minutes. Remove from heat, add the toasted sausage patty pieces to the curry. Stir well, let it soak for few minutes before serving over steamed rice.