THAI BEEF CURRY
Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 1h50m
Number Of Ingredients 14
Steps:
- Dry the beef with paper towels then season it with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
- Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
- Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
- Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.
Nutrition Facts : ServingSize 1 ½ cups, Calories 531 kcal, Sugar 8 g, Sodium 1513 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 25 g, Fiber 5 g, Protein 41 g, Cholesterol 94 mg, UnsaturatedFat 9 g
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
DELICIOUS BEEF CURRY
A delicious blend of spices. Sri lankan curry powder is so different to the 'run of the mill' and is usually made from roasted spices! which makes it so unique. This curry is not too hot allowing you to taste the great flavours. This recipe is from Charmaine Solomon's recipe book "The Curry Cookbook"
Provided by JoyfulCook
Categories Curries
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dice steak and cut up the onions into small dice, grate ginger and crush the garlic Heat oil in a large saucepan and gently fry Onions, Ginger and garlic until soft. Add curry powder, turmeric and mustard seeds and continue cooking for a couple more minutes.
- Add salt and vinegar and stir well, add the meat stirring to make sure that its coated. Add the diced chilli and chopped tomatoes to the saucepan, cover and simmer on a low heat for 1 1/2 hours, dont be tempted to add any water or stock as this simmers there is plenty of juice. Thicken if you dont want to reduce the curry.
- Serve with Basmati rice and side dishes.
- N.B if you cant buy roasted curry powder here is a great recipe for it - and it keeps well. Recipe #219725.
Nutrition Facts : Calories 719.9, Fat 53.2, SaturatedFat 19.6, Cholesterol 170, Sodium 915.3, Carbohydrate 11.1, Fiber 2.9, Sugar 4.2, Protein 47.5
FRAGRANT BEEF CURRY WITH RICE
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."
Categories Beef Garlic Onion Rice Tomato Stew Curry Fall Cinnamon Clove Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
- Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
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INDIAN BEEF CURRY - NISH KITCHEN
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Category BeefCalories 299 per serving
- To cook beef over stove top, place diced beef, onions, garlic, ginger, ground turmeric, ground coriander, garam masala and red chili powder in a large frying pan. Season with salt. Cover with water. Cook for 1 hour or until beef is tender
- (To cook in a pressure cooker, place diced beef, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Season with salt. Stir to combine. Cook, covered, until 5-6 whistles. Remove from heat. Release pressure. Set aside.)
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds and allow to splutter. Add bay leaves and cinnamon stick. Sauté, stirring constantly, for few seconds. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned.
- Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for a minute. Season with salt. Add water to make thick sauce. Bring to boil. Simmer 2-3 minutes.
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3.9/5 (19)Calories 1059 per servingCategory Main Course
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- Add the cubed beef, give it a good stir, then leave to cook with the lid on for 15-20 minutes or until all the liquid has been absorbed.
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