Sunday, August 22, 2010
20100822 Thai Red Beef Curry
(SOURCE: Koken & Genieten)
I mixed some chopped parsley into the white rice and let it stand for a few minutes to allow the rice to absorb the fragrant.
3 tbsp butter
2kg stew beef, cut into large chunks
salt and pepper
6 onions, finely chopped
4 to 5 garlic cloves, crushed
2 tbsp tomato puree
2 tbsp red curry paste
handful fresh parsley leaves, finely chopped
1. Heat the butter in a heavy based pan and brown the meat on high heat. Season with salt and pepper.
2. Add onions, garlic, tomato puree, and curry paste. Stir well. Add 175ml water and bring it to a simmer. Simmer for 2 to 3 hours. Scatter with chopped parsley and serve with rice.