Herb-Scented Coconut Beef Curry, made with SN3

Spice Curry Symphony No.3 (SN3) makes this Herb-Scented Coconut Beef Curry.

Beef takes beautifully to Spice Curry Symphony No.3, the herbal curry blend. Coconut milk makes it creamy. It is a rich plate that still carries plenty of bright aroma, and thinly sliced beef keeps it easy.

Ingredients (serves 4)

• SN3 / starter spices (the bag of whole spices): 1 bag
• SN3 / powder spices (the bag of ground spices): 1 bag
• Beef (thin offcuts): 250g
• Garlic: 1 clove
• Ginger: 10g
• Fresh tomatoes: 2
• Onion: 1
• Coconut milk: 200ml
• Salt: 1 tsp
• Oil: 3 tbsp (use whichever oil you prefer; for this recipe we suggest rice bran oil or white sesame oil)
• Water: 100ml
• ☆ Nice to have if you can get it
• Fresh basil: to taste

Preparation

• Finely chop the garlic and ginger.
• Slice the onion.
  
• Cut the tomatoes into cubes.
• Sprinkle the beef very lightly with salt (not counted in the quantities above).

Method

1. Put the oil: 3 tbsp in a pan over low heat, and once the oil has warmed, add the starter spices (the bag of whole spices).
2. When the cardamom (the green pods) puff up, add the garlic and ginger.
3. Once the garlic becomes fragrant, add the onion and salt: 1/2 tsp, stir them thoroughly through the spices, then turn the heat to high and cook until amber, splashing in water frequently as you go.
4. Lower the heat to low, add the beef (thin offcuts): 250g and the SN3 powder spices (the bag of ground spices): 1 bag and cook until the surface of the meat is lightly browned.
   (Overcooked beef turns tough, so do not take it too far.)
5. Add the tomatoes, water: 100ml and salt: 1/2 tsp, cover the pan and simmer over low heat for 15 minutes.
6. Add the coconut milk: 200ml, bring it to the boil, then taste and adjust the salt. If you can get fresh basil, scatter it over the top.

That is it.