Ingredients

1 kilogram stew beef, cubed
1 potato, cut into 6 piece cubes
1 green bell pepper, sliced
4 bird’s eye chilies (optional)
2 tablespoons thinly sliced ginger
2 tablespoons minced garlic
1 large onion, chopped
3 tablespoons red curry paste
1 cup coconut cream
1 cup coconut milk
2 cups water
1 tablespoon fish sauce
1 beef broth cube
2 tablespoons peanut oil

Procedure

* Heat oil in a large pot over medium heat. Saute ginger, garlic and onions until onions turn translucent. Add the beef and cook until they turn brown. Season with fish sauce. Pour in the water, coconut milk and half of the coconut cream. Bring to a boil. Add beef broth cube and curry paste. Stir well to combine. Lower the heat and simmer for 1 1/2 hrs or until meat is tender (adding more water if needed) and sauce begins to thicken.

* When meat is tender, add potatoes and remaining coconut cream: cook for 5 minutes. Then add bell pepper and chilies. Cook for another 2 minutes. Serve hot with steamed rice or mashed potatoes.

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