EASY BEEF CURRY
The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions--pick and choose what you like or try something new!
Provided by Halcyon Eve
Categories Curries
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
- Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
- Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
- Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
- Serve in bowls over rice, with desired toppings.
Nutrition Facts : Calories 624.6, Fat 46.8, SaturatedFat 28.5, Cholesterol 92.2, Sodium 147.4, Carbohydrate 17.1, Fiber 4.6, Sugar 10.2, Protein 36.9
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