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.
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
Instructions
- 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.
- 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.
- Add garlic, ginger, curry leaves, curry powder and bay leaves. sauté, stirring, for a minute or until fragrant. sauté, stirring, for a minute.
- 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.
- Add potatoes, cover and cook for 1 hour with low heat or until beef is tender. Stir occasionally and add water if needed.
- 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.
