Curry Beef Potatoes
INGREDIENTS:
1 and 1/2 lb beef brisket, cut into small cubs
1 cup carrot, cut into small cubs
1/2 middle size red onion, cut into slices
1 cup potatoes, cut into small cubes
1 green pepper, cut into small cubes
2 garlic cloves
100g golden curry paste
1 cup warm water
1 tablespoon cooking oil
salt if needed
Steamed rice for serving
50ml coconut milk
For stewing the beef:
1 green onion
2 slices of ginger
INSTRUCTIONS:
1. Cut the beef into small chunks and then cook in boiling water for around 2-3 minutes to remove the impurities.
2. Transfer to a stewing pot or high-pressure cooker; add green onion, ginger slices, beef and enough water to cover the beef chunks. Stew for around 40 minutes or cook for around 20 minutes under high-pressure mode until the beef is soft.
3. Heat up cooking oil in wok or deep pan; add garlic to stir-fry until aroma and then stir-fry all the side ingredients for around 1 to 2 minutes.
4. Transfer the stewed beef and give a big sit fry. And then pour the water for stewing beef to cover all the content and then pour coconut milk too. Bring to boiling.
5. Add curry paste in and simmer for around another 10 minutes. Turn up the fire to thicken the soup to your like. Taste the stew and add salt if needed.
6. Place rice in serving plate and pour the stew over. Mixing when eating.
Notes:
For a spicier taste, add several dried chili pepper along when stir-frying garlic.
Source: http://www.chinasichuanfood.com/
