Beef Curry Recipe Hawaiian Style

HAWAIIAN BEEF CURRY STEW RECIPE - (3.6/5)

Steps:

• In a pot over high heat, brown meat on all sides. Cover with water and add bouillon cubes. Cook curry powder in 1 teaspoons sesame or peanut oil to get rid of the raw taste and add it to the meat. Cook covered for 1 1/2 hours. Add vegetables and cook until potatoes and carrots are tender. After stew is cooked, mix flour, and cold water well, using wire whisk to remove all lumps, and stir it into stew. Cook, stirring constantly, until stew thickens. Serve over steamed rice. IN A SLOW-COOKER: Mix all ingredients together except flour in large crockpot. Cook on high 4 to 6 hours or on low for 8 to 10 hours. After stew is cooked, mix together flour and water as directed above, stir into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.

THAI BEEF CURRY

Steps:

• Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
• Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
• Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

HAWAIIAN BEEF DISH

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, celery, green pepper and garlic in butter until crisp-tender, 5 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and pineapple juice mixture until smooth. Add to skillet. Bring to a boil. Cook and stir over medium heat for 2 minutes. Stir in beef and pineapple; heat through. Serve with rice.

HAWAIIAN CURRY STEW

Steps:

• Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours.
• Add vegetables and cook until potatoes and carrots are tender.
• Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture.
• After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew.
• Cook, stirring constantly, until the stew thickens.
• Serve over steamed rice.

HAWAIIAN CHICKEN CURRY

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.

JAPANESE BEEF CURRY

Steps:

• Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
• Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

GOAN BEEF CURRY

Steps:

• Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
• Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
• Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
• Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.