Thursday, January 13, 2011

Beef Curry Rice

Oli, I know you know how to make curry rice.  And i know fo sho you're not using extra hot curry.  But here's how I do it - just as a point of reference for you.  I like chunky veggies in my curry and don't use any cornstarch like how mom does to thicken the sauce.  Instead I like to cut the potatoes a little large so they they'll dissolve a little of their starch and naturally thicken the sauce as the whole thing cooks.

1.) Ingredients: beef (at the korean market they have beef that's already cubed specifically for curry - weird I know), carrots, onions, frozen corn and peas, potatoes, curry, rice.

2. Brown the meat in some oil in a hot pot on medium heat.  Don't forget to season with salt and pepper.

3. When the meat has browned, take it out and drain any excess fat.  Add in some more olive oil and then saute the onions.  Add some salt.  After you've cooked the onions for a couple of minutes, add the carrots and the potatoes and toss everything so it's coated with the oil.

3.  After the veggies have cooked for a few minutes, add the beef back in and saute a couple more minutes so all the flavors can meld.  So you know the curry sauce comes in like solid blocks - dissolve the blocks in some warm water (like a cup) before you add it to the pot.  Also add about 3-4 cups of water (depending on how much curry you want to use and how much veggies you have in the pot).

4. So I know it looks watery but it's ok!  Just let the whole pot simmer for 15-20 minutes, stirring occasionally until the carrots become tender and the potatoes are almost falling apart.  At that point, add in your frozen corn and peas.

5. After a couple more minutes, the frozen veg will be nicely incorporated and the sauce should have thickened considerably.  Ladle over some rice and enjoy!

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