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Beef curry and traditional Kentish food don't normally fall into 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.
Over the last decade curry has started to make the transition from restaurants to our own kitchens this has led to a range of curries based on spices from the east blended with Kentish ingredients.
This is 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 beef, lamb, chicken and vegetable curry, specifically roast parsnips and peas. Simply peel and quarter then roast the parsnips in a little oil (without letting the ends burn) and add them and some fresh garden peas to the sauce cook together with the sauce on a low gas for about ten minutes! It's that easy. This link for more of our vegetarian dishes. Try this link for our beef and ale pie recipe.
Preparation time: 20 Minutes
Beef Curry Cooking time: 60 Minutes
400g of steak cut roughly into 3cm cubes
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:
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More Fantastic Local Recipes
At Yourcounty we maintain a directory of around 100 of the county's favorite recipes? Our archive of locally focussed features comes largely from family cookbooks, submitted by people who don't normally make a living from food. We welcome traditional as well as innovative suggestions and do try to give this section an eclectic feel. Expect to bump into a cobnut crumble alongside suggestions for local curry recipes. There simply isn't another recipe resource like it.
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