Author Type: Chef
Serves 4
Ingredients –
1tbsp olive oil
400g chuck steak, trimmed of all visible fat, thinly sliced
1 large brown onion, chopped
3tbsp Korma curry paste
300g pumpkin, cut into 2cm pieces
3 cups reduced salt chicken stock
1 (400g) tin (no added salt or sugar) chopped tomatoes
150g green beans, cut into 3cm lengths
1 cup water
2 cups custard apple segments, seeds removed
2tbsp fresh lime juice
2tbsp natural yoghurt
3 cups cooked jasmine rice
lime wedges to serve
fresh coriander leaves to garnish
Method –
In a large heavy based frying pan heat half the olive oil. Brown meat, remove from pan and set aside. Heat remaining oil and cook onion for two minutes or until softened. Add curry paste to onion, stir well to combine. Return meat to pan with pumpkin, tomatoes and two cups of stock, stir well to combine. Bring to boil, reduce heat, cover and simmer for 15 minutes.
Meanwhile, to make puree, blend 1 1/2 cups custard apple segments with lime juice in a food processor or blender until smooth. Cover and refrigerate until needed.
Add beans and one cup of water to frying pan and simmer uncovered for five minutes. Remove cover; add one cup stock. Simmer for five minutes. Remove pan from heat, stir through custard apple segments, 1/2 cup custard apple puree and yoghurt. Serve curry immediately with rice, lime wedges and remaining custard apple puree. Garnish with coriander.
Australian Custard Apple Growers Association, April 2008
