The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions--pick and choose what you like or try something new!
- 3 -4 tablespoons vegetable oil
- 2 onions, peeled and thinly sliced
- 2 -3 lbs beef top round steak, cut into 1-inch cubes
- 3 -4 tablespoons Madras curry powder (we prefer Green Ship brand, which we buy at the local Indian market)
- 2 (14 ounce) cans coconut milk (light or regular, but not coconut cream)
- hot jasmine rice (or whatever kind of rice you like) or basmati rice (or whatever kind of rice you like)
- chutney (I like mango chutney)
- chopped hard-boiled egg (separate white and yolk for a nicer presentation)
- chopped green onion
- raisins (we use golden raisins)
- chilled canned mandarin oranges, drained
- roasted peanuts or roasted cashews
- In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
- Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
- Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
- Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
- Serve in bowls over rice, with desired toppings.