Recipe by Halcyon Eve
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!
Top Review by Eunice Pam
Absolutely bland!! Can't understand why the previous reviewer gave it four stars! This doesn't even have any salt in it and everyone knows that curry has to have salt. I am now in a position trying to recover this dish by adding lots of spices, potatoes, mushrooms etc. to try and save it for my guests coming to dinner.
- 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
Directions See How It's Made
- 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.