How To Make Beef Curry Sauce, Thai Beef Curry

How To Make Beef Curry Sauce, Thai Beef Curry

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How To Make Beef Curry Sauce, Thai Beef Curry

Beef Curry Preparation time: 20 Minutes Beef Curry Cooking time: 60 Minutes Serves 4 Ingredients: 400g of steak cut roughly into 3cm cubes 4 medium sized potatoes peeled and cut into quarters 4 medium sized tomatoes sliced 1 medium sized leek finely chopped 4 cloves of garlic crushed 300 ml of coconut milk 100 ml of vegetable, beef or even fish stock 1 tsp of cumin 1 tsp of turmeric 1 tbsp of curry paste 2 birds eye hot chilies 2 fresh red chilies finely chopped The seeds from four cardamom pods Vegetable oil Fresh chopped coriander

How To Make Beef Curry Sauce, Thai Beef Curry

Beef curry and traditional Kentish food don't normally fall in the same sentence but Asian food is now one of the most widely eaten and prepared cuisines in the county. And Curry is the most popular meal served in Kent's restaurants.

Not a Beef Curry recipe for the curry purist nor completely authentic but it will deliver an exceptionally tasty meal using many ingredients already contained within your own spice cupboard. I've used the sauce as a base for both lamb and chicken curry but in my opinion it works best with beef.

Traditional Thai curry would typically utilise; Lemon Grass, Lime Leaves and Fish Sauce most of which you'll find in any good red or green Thai curry paste

Beef Curry Cooking Instructions:

1. Place the cloves, seeds from the cardamom pods, and cumin into a hot heavy based pan and cook for a couple of minutes until you start to smell the aroma from the spices.
2. Reduce the heat then add a splash of oil, crushed garlic, the birds eye hot chilies, the chopped chilies, leek and the curry paste.
3. Blend together on a medium heat stirring continuously for five minutes then put to one side.
4. Place some oil in an oven proof pan over a medium heat, add the meat, brown on all sides then add the potatoes and tomatoes stirring all the time.
5. Introduce your mix of spices and chilies, stir to coat all of the meat and gently introduce your stock, and coconut milk.
6. Allow to simmer on the stove for 15 minutes without boiling, when you are happy with the flavour place on the top shelf of the over for about half an hour at 180°C.
7. Remove from the oven, serve with rice and garnish with chopped coriander.

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