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Beef and steam rice

Beef Curry Coconut Milk

Beef Curry Coconut Milk. Imagine a perfectly cooked, tender beef that melts in your mouth while retaining all of the juicy flavors.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese, Indian
Calories: 540
Ingredients Method

Ingredients
  

  • 2/3 tbsp vegetable oil
  • 2 tbsp butter
  • 1 kg beef chuck, cut into 1/2-inch pieces
  • 1 medium white onion thinly sliced
  • 2 bay leaves
  • 2 curry leaves, you can skip them if you don’t have it
  • 4 cloves of garlic
  • Fresh ginger, peeled and chopped
  • 3 tbsp curry powder
  • 1 cup thick coconut milk
  • 1 cup water
  • 1/2 tsp salt, more if desired
  • 1/2 tsp sugar, if you do not like it (not necessary)
  • 1 tsp chicken powder
Toppings
  • 1 fresh chili sliced thin
  • Fresh coriander [ cilantro] leaves, chopped
  • Lemon wedges. to garnish
  • Sesame seed. to garnish

Method
 

  1. Heat 2 tbsp oil in a large frying pan over high heat. Fry beef for 8/10 minutes until browned. Remove from pan. Set aside.
    Fried beef
  2. Reduce heat to medium-high. Add 2 tbsp butter to the pan. Add onion. sauté, stirring occasionally, for 2/3 minutes or until onions are browned.
  3. Add garlic, ginger, curry leaves, curry powder and bay leaves. sauté, stirring, for a minute or until fragrant. sauté, stirring, for a minute.
    All spices stir
  4. A dd brown Beef and Pour in water. Cook until boiling.Add coconut milk. Season with salt and sugar to taste. Stir to combine. simmer for 2/3 minutes.
    Beef curry on process
  5. Add potatoes, cover and cook for 1 hour with low heat or until beef is tender. Stir occasionally and add water if needed.
    Adding potatoes
  6. Serve over rice or paratha, topped with coriander or cilantro leaves; I prefer coriander leaves to have a solid taste. Sliced chili and lime wedges.
    Beef and steam rice