red curry beef

last night we had an easy curry using modern day stuff from the supermarket. I saw a red curry pack and brown curry pack made from thailand from a local supermarket. we tried the red curry last night.

red curry beef

3 tablespoons chopped garlic

1 medium onion, chopped

3/4 kilo beef shank

3 small potatos

3 small carrots

5 pieces long leaf coriander, sliced in slivers

1 cup chopped celery stalks, diced

3 medium green bell peppers, chopped

6 pcs native round eggplants, quartered

oil for sauteing

1 pack red curry sauce mix

1 pack powdered coconut milk

1 cup cold water

boil the 3/4 kilo beef in water for about an hour or until tender. reserve the broth.

add oil on a heavy sauce pot. saute garlic till golden brown. add the chopped onions. saute till soft. add the red curry sauce mix on the pan. mix till fragrant or for about 2 minutes.

add the beef together with the broth. add the chopped long leaf coriander. gradually mix the pot for the curry to blend with the broth.

chop the potatos and the carrots to bite size pieces. add them to the pot. simmer till the potatos and carrots are soft but firm. add the quartered eggplants and chopped celery.

in a separate bowl, dissolve the powdered coconut milk in 1 cup of water producing a thick mixture. pour the coconut milk into the pot and mix gently.

add the bell peppers and simmer for about 5 minutes. adjust salt and pepper to your taste.

The curry is good served with piping hot rice or a pita bread. Flavor will develop when eaten the day after. Just be sure to refrigerate the curry after cooling as it is highly perishable. If you have fresh ginger, it is good to add slivers of ginger when sauteing the garlic and onion to enhance the flavor.