Jun 272010

Tonight we ate curry. It was a new recipe and even though I added some cayennes (from my garden!) it was just kind of bland. The meat was very tender however!

the Ingredients

Adding the Onions and Cayennes

Curry Paste!!

Pre-Coconut Milk

All Ingredients Added

After Cooking for 90 mins.

Ready to Eat!

Coconut Beef Curry

1 1/2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 whole onion, thinly sliced
3 whole cayenne pepper
1 tablespoon Thai red curry paste
1 13.5 ounce can coconut milk
1 cup water
4 sprigs fresh Thai or opal basil, thinly sliced

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Return beef to pan. Season with salt. Add onion and cayennes and continue cooking 5 to 8 minutes or until onion is translucent; stir occasionally. Add curry paste and continue cooking 3 minutes; stir frequently.

Stir in coconut milk and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 to 1 1/2 hours or until beef is tender.

Add basil sprigs and return mixture to a boil; remove from heat. Serve over rice. Garnish with thinly sliced basil, if desired.

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