The name of this dish is more of an inside joke than anything else…there was no hurry to make this dish, nor was it super fast to make…basically we ate dinner at 10:30pm. That doesn’t mean much until you find out that we started at 6:30pm. Now I do fancy myself a good organized cook. I like to make the most of what I have, that is why last night this dish was attempted – successfully!
6:00pm – 1st bottle of wine is opened. It is decided that I am going to make beef curry…but wait the beef is frozen.
7:00pm – beef is unfrozen time to start cooking (bottle of wine 1/2 done)
Hurry Beef Curry
Ingredients:
1 pound Organic Beef Cubes
3 cups separate Organic Beef Stock
1 large tbsp Red/Yellow Curry Paste
1 Shallot
2 Cloves Garlic
1/2 cup frozen peas
16oz Coconut Milk (Full Fat)
Cherry Heirloom Tomato’s
Toasted / Crushed Coriander and Cumin Seeds
Chilly Paste
Salt n Pepper to Taste
Directions:
1) Brown beef – set aside
2) Finely cut up shallot and garlic
3) Grind fresh spices
4) Sauté garlic and shallot until fragrant, then add ground up spices and cook 2 min.
5) Add curry paste to mixture and cook another min.
6) Pour in 1 cup beef stock and de-glaze pot
7) Add whole can of coconut milk and tomato’s and bring to boil
Boil for about 20min. then simmer for 1 hour. (We had to simmer for much longer as we didn’t add the acid – tomato’s until 1.5 hours in and 1.5 bottle of wine in…)
Separately cook your rice as desired. We used Brown Basmati Rice with Cumin Seeds and Peas.
I didn’t have lemon grass or ginger in the house or else they would have been added.
The dish was about an !@# of !@#$% FMK rating. Good for a test and Wednesday night
Heather's Fowl Mouthed Kitchen 