Beef Curry. Fill Your Cart With Color Today! Season meat generously with salt and pepper. In a large skillet over medium high heat, heat oil.
Stir through the garam masala and cream (if using) and season to taste.
Scatter over the coriander and serve with naan breads or rice.
Thai beef curry has become our absolute favorite Thai curry recipe.
You can cook Beef Curry using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Beef Curry
- Prepare 1/2 kg of beef.
- You need 1 cup of carrots,red, green,and yellow bell peppers.
- You need 2 tablespoon of cornstarch and some water...for thickening.
- It's of Salt and pepper.
- Prepare of Turmeric, curry powder, ginger,chilli.
- Prepare of Onion and garlic.
- You need of Vegetable oil.
- Prepare cubes of Potatoes..cut into.
The beef is simmered gently in a flavorful red curry broth until super tender. Then winter squash is added to create a gorgeously thick and creamy curry. A can of coconut milk at the end brings all the flavors together. Succulent meat and aromatic spices combine to create the ultimate curry full of flavor and deliciousness.
Beef Curry step by step
- Boil your meat if it feels too hard.
- In a pot,saute your onions till translucent... Add in your garlic...let it cook for a while.
- Add your spices...then add your meat..let it cook for a while.
- Add your potatoes.. Cut them into small cubes so that it cooks fast.
- When it is almost ready,add in your vegetables... Taste and see if you need to adjust seasoning.
- Stir cornstarch into a little water and add it to your curry...it helps thicken your sauce....add a little more water if need be and let it simmer for a while.
- Serve with naan or a starch of your choice.
Bring on the cooler weather with a comforting bowl of this curry served with fragrant rice. In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. Add the onions and remaining oil; saute until onions are golden brown. Dissolve bouillon in boiling water; pour over beef and onions.
