Coconut Beef Curry

It took me so long but I finally learned how to make a bomb curry.  And the secret, is WHEN you put the curry powder in.  Read along with me...

First, you start with your meat.  It really doesn't have to be beef.  It could be chicken, pork, lamb...whatever you like.  Personally, I like lamb best but it is expensive and I already had beef in my freezer. Sooo, whatcha gonna do?  You use what you got, that's what. I haven't purchased meat in a bit but from what I hear the pickings are pretty slim since COVID-19 hit.  

So, whatever you've got--cut it up into bit size pieces and cook until mostly done.

 Then add in 2 garlic cloves minced

and 1/2 large onion diced.

Stir that up a bit and allow to cook about 5 min.  

You will need to have a little bit of liquid in your pot to mix with the curry powder.  

If the juices from your meat have pretty much evaporated, add some water or beef broth to it. 

At least 2 cups.  

Once it has started to simmer, add your curry powder.  

I've tried different kinds of curry, this is the one I like best.  

But, ironically we our Polynesian Curry from an African Grocery Store.  Go figure...

So this is where I finally learned I needed to add the curry and had always messed up before.  You add the curry into the meat and its broth, with a little bit of water.  Why?  Because it the addition of curry here allows it to become more concentrated as it soaks into the meat.  This is where you get that great flavor.  If you add curry powder before or after this point, you've ruined it.  I'm so glad I know that now!  

So,we add 6 Tbsp of curry powder at this point in the process.

Mix the curry powder in and all to cook, stirring occasionally for about 5-10 minutes.

Then add your veggies.  You can use whatever you have on hand.  

We had a random sweet potato that needed to be used.

Celery

Carrots

Snow Peas

Green Bell Pepper

Then add 1 1/2 tsp of salt or to taste and the rest of the water.

We let that simmer about 15-20 minutes

When the potatoes were just barely tender, we added coconut milk. 

You can use canned coconut milk but we didn't have any on hand.  

Instead we used our Silk coconut milk--which is actually more for your money.  

Just be sure it is unsweetened.

Add 4 cups of coconut milk.  This makes your curry rich and creamy.

Filimone is inhaling that heavenly aroma and observing the creamy curry color.

Once your curry has started to boil, its time to thicken it up a bit.

We use corn starch for our thickening agent.  

You can use flour and water too, but it leaves clumps if you don't stir it in fast enough.  

Corn starch is much easier to manage.  We use equal parts of corn starch to water.  

3/4 cup of corn starch

and 3/4 cup of water.

Then whisk away until there are no more clumps.

Then you mix it into the boiling curry.  Heat thickens the corn starch mixture and turns it into gravy.  So if you try doing this once your curry has cooled, it won't work too well.  I stir it in because it does need to be stirred in quickly and thoroughly.

Allow it to come to a full boil for 3-5 minutes.  

As it cools with the corn starch already mixed it, it will cool become thicker

Now you can spoon your rice onto a plate and ladle a big scoop of curry over your rice like so

Then, kai ke fiu! 

And Filimone did just that.

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Coconut Beef Curry

Prep time:  10 minutes                            Cook Time: 1 hr 15 minutes                        Serves: 12+

Ingredients

• 2 lbs beef chunks
• 2 cloves garlic, minced
• 1/2 large onion, diced
• 1 1/2 tsp salt or to taste
• 4 cups beef broth
• 6 Tbsp curry powder
• 2 potatoes, peeled and diced
• 1 cup celery, sliced
• 1 cup carrots, sliced
• 1 cup bell pepper, sliced
• 1 cup snow peas
• 4 cups Coconut Milk
• 3/4 cup corn starch
• 3/4 cup water

Directions

1. In pot, Brown beef chunks until almost cooked through on medium high heat
2. Add garlic and onion.  Cook until tender, about 5 minutes.
3. Add salt and 2 cups of broth.  Let simmer 5 minutes
4. Stir in curry powder and allow to simmer another 5 minutes.
5. Add the rest of the veggies and let cook about 20 minutes or until potatoes are just barely cooked through.
6. Add remaining beef broth and coconut milk. Mix in slowly a little at a time.  Bring to a full boil. 
7. In a small bowl, mix together corn starch and water until no clumps remain.
8. Add cornstarch mixture slowly into curry but whisking quickly in curry liquid
9. Mix entire contents of curry pot well and let boil another 5 minutes.
10. Remove from heat and add salt if needed
11. Ladle curry over bowl of warm rice and enjoy.