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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions-pick and choose what you like or try something new! Ingredients:
3 -4 tablespoons vegetable oil |
2 onions, peeled and thinly sliced |
2 -3 lbs beef top round steak, cut into 1-inch cubes |
3 -4 tablespoons madras curry powder (we prefer green ship brand, which we buy at the local indian market) |
water |
2 (14 ounce) cans coconut milk (light or regular, but not coconut cream) |
hot jasmine rice (or whatever kind of rice you like) or basmati rice (or whatever kind of rice you like) |
chutney (i like mango chutney) |
chopped hard-boiled egg (separate white and yolk for a nicer presentation) |
chopped green onion |
raisins (we use golden raisins) |
chilled canned mandarin oranges, drained |
roasted peanuts or roasted cashews |
Directions:
1. In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
2. Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
3. Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
4. Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
5. Serve in bowls over rice, with desired toppings.
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