The Colvin Clapham Curry     


DescriptionThai Beef Curry
Curry TypeMeat
StrengthMedium hot
DifficultyModerate
SourceCreated by experimentation
VegetarianNo
VeganNo
Time to prepare30 mins
Time to cook1.5 hours
No. of servings4
Ingredients2 tablespoons vegtable/sunflower oil
1 tablespoon toasted sesame oil
4 cardoman seeds, crushed
1 teasoon cumin seed
1 teaspoon tumeric
1 teaspoon coriander
1lb beef steak, cubed
1 large onion
1 inch square of fresh root ginger
2 cloves of garlic
1 400ml tin of coconut milk
1 tablespoon of light soy sauce
1 beef stock cube (a quarter of a pint)
1 teaspoon of sugar
12 oz potato
4 medium tomatoes
1 tablespoon of red curry paste


Instructionsfood process the onion, garlic and ginger until finely chopped.

crush the tumeric, cumin, cardomon and coriander spices in a pestle and mortar.

heat the two oils in a hot wok until smoking. Add the onion, garlic, ginger mix and cook until softened. Add the curry paste until blended.

Then add the spices gradually and stir for 1 minute.

Add the cubed beef and cook until browned.

Add the beef stock and then the coconut milk.

Then add the tomatoes, potatoes, light soy sauce, and sugar.

cover loosely and simmer for at least an hour.

Notes-
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