Sunday, February 19, 2012

20120219 Beef red curry

(SOURCE: Koken & Genieten magazine - Scherpe rundvleescurry)

I was worried that I would not be able to make this beef stew while caring for a three-week-old baby. But it went really well as it took only less than 30 minutes to prepare. So I simply got everything ready immediately after I had put Olivia down for a nap. Then while the stew was bubbling away on the stove, I could continue to play with/feed/change Olivia. I consider this stew a success, though it didn't have much of a red curry taste as I had added too much water. Next time I will add 500ml of water only as the onions tend to produce quite some liquid too.

2 tbsp butter
1kg stewing beef, cut into chunks
6 small onions, chopped
4 garlic cloves, crushed
1 tbsp tomato puree
1 tbsp red curry paste
salt and freshly ground black pepper

1. Heat the butter in a Dutch oven and brown the beef over high heat. Season with salt and pepper.
2. Add the onions and garlic, and fry until fragrant. Stir in the tomato puree and curry paste. Add 900ml of water and bring it to the boil. Reduce to low heat and simmer for 3 hours.

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