Beef and Potato Curry With Coconut Milk

Beefiness Curry with tender beef, potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family volition beloved. Rich, hearty and flavorful, it'southward perfect with steamed rice!

Beef Curry

• i Beef cut to utilize
• 2 Cooking tips
• 3 Serving suggestions
• four How to shop leftovers
• five Beef Back-scratch

Chicken back-scratch is one of my nearly popular recipes on the blog and information technology happens to be my personal favorite equally well. Since everyone seem to beloved this savory stew, I thought I'll expand our number of back-scratch recipes on the web log with beef curry.

You can also bank check out my mango back-scratch craven and kokosnoot curry salmon recipes for more delicious ways to enjoy this deep, earthy flavor!

Like our popular chicken version, beef curry is a hearty stew of meat, potatoes, carrots and bell peppers.

Beef chunks are offset seared for maximum flavor and then gently stewed in coconut milk and curry spices until fork-tender for a rich, tasty dish that's perfect with steamed rice!

Beef cut to use

Cheaper, tougher cuts are all-time for the long, slow cooking process of beef stews. Skip leaner, pricier meats like tenderloin which turns tough and chewy, and become for chuck or lesser round roast which break down well into tender, flavorful bites.

Cooking tips

• Pan-fry the potatoes and carrots to keep them from falling apart when added to the stew.
• Pat dry out and sear the beef. Properly browning the meat caramelizes its natural sugars and enhances the savory gustation of the dish.
• For a smoother and creamier consistency, melt the coconut milk in a simmer and do not boil to keep the sauce from curdling or separating.

Serving suggestions

Beef Back-scratch makes a delicious main dish for tiffin or dinner. Serve with steamed rice, mashed potatoes, or noodles for a satisfying meal.

How to shop leftovers

• Allow leftovers to absurd completely and transfer to a container with a lid. Refrigerate for upwards to 3 days. It tin be stored in the freezer for up to 2 months. Freezing and thawing, nevertheless, can cause the sauce to separate.
• Reheat in a saucepan over depression heat to an internal temperature of 165 F.

Did yous make this? Be sure to leave a review beneath and tag me @kawalingpinoy on Facebook and Instagram!

6 Servings

• 1/4 cup canola oil
• ii medium potatoes, peeled and cut into ii-inch cubes
• two big carrots, peeled and cut into 2-inch cubes
• i onion, peeled and chopped
• four cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• iii pounds beefiness chuck roast, cut into 2-inch cubes
• i tablespoon fish sauce
• 2 cups water
• 1 tin (13.five ounces) coconut milk
• table salt and pepper to sense of taste
• two tablespoons back-scratch pulverisation
• 1/two ruby bell pepper, cored, seeded and cutting into strips
• ane/2 green bell pepper, cored, seeded and cut into strips

• In a pot over medium rut, heat oil. Add together potatoes and cook for nigh 3 to 4 minutes or until lightly browned and tender. Remove from pan and bleed on newspaper towels.

• Add carrots and cook for well-nigh 1 to 2 minutes. Remove from pan and drain on paper towels.

• Remove excess oil from pot except for about 2 tablespoons. Add beef in a single layer and sear for almost ii to iii minutes on each side.

•  Add onions, garlic, and ginger and cook until softened.

• Add fish sauce and continue to melt for almost 2 to three minutes.

• Add h2o and bring to a eddy, skimming scum that floats on top. Lower heat, cover and simmer for well-nigh 1 to one 1/2 hours or until beef is tender.

• Add kokosnoot milk and continue to simmer until liquid is slightly reduced.

• Add potatoes and carrots and cook for almost iii to v minutes or until fork-tender.

• Add together back-scratch powder and cook, stirring to combine, for well-nigh 3 to v minutes or until sauce starts to thicken. Season with salt to taste.

• Add bell peppers and melt for about 1 minute or until tender yet crisp. Serve hot.

For a smoother and creamier consistency, cook the coconut milk in a simmer and do non boil to keep from curdling or separating.

Calories: 626 kcal , Carbohydrates: 17 g , Poly peptide: 47 m , Fat: 42 g , Saturated Fat: 23 one thousand , Cholesterol: 156 mg , Sodium: 455 mg , Potassium: 1364 mg , Fiber: 3 m , Carbohydrate: 2 g , Vitamin A: 3795 IU , Vitamin C: 32.viii mg , Calcium: 98 mg , Atomic number 26: 9.9 mg

"This website provides approximate diet information for convenience and as a courtesy merely. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever bachelor, or otherwise other online calculators."

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