Beef Curry Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (24)
- 14 oz beef chuck cubed
- 6 oz carrots cubed
- 4 oz potatoes cubed
- 2 oz onion chopped
- 1/2 tbsp olive oil
- 2 tbsp lemongrass chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tbsp garlic chopped
- 1/3 cup coconut milk
- 1 tbsp lemon juice
- 1 tbsp heavy cream
- 1 tbsp cornstarch
- 3 cups unsalted chicken broth
- 1 tsp ginger chopped
- 2 tsp shallot chopped
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 tbsp brown sugar
- 4 tsp traditional Dijon mustard
- 1 tsp red chili sliced
- 2 tbsp coriander
- 3 cups cooked medium-grain rice
INSTRUCTIONS
Heat 1/2 tbsp olive oil in a cast-iron skillet on medium heat. Add 2 tbsp garlic, 1 tsp ginger, 2 tsp shallot, and 2 tbsp lemongrass and stir fry for about 1 minute or until fragrant.
Add 2 oz onions and cook for another 1 minute.
Add 16 oz beef chuck, 1/4 tsp nutmeg, 1 tsp paprika, 1 tsp turmeric, 1 tsp cumin, 1/2 tsp salt, 2 tbsp brown sugar, 1 tbsp lemon juice, and 4 tsp mustard to the skillet. Stir and cook for 3 minutes.
Add 4 oz potatoes and 6 oz carrots.
Pour 3 cups of chicken broth to cover the ingredients. Increase the heat, cover the lid and bring the soup to a boil. Then reduce the heat and simmer for 15 minutes.
Uncover the lid and add 1/3 cup coconut milk and 1 tbsp heavy cream.
Slowly stir in 1 tbsp cornstarch until the sauce is slightly thickened. Cover the skillet and simmer for another 7 minutes or until the beef is tender.
Garnish with 1 tsp sliced chili and 2 tbsp coriander.
Serve the curry hot with steamed rice.
