Yummy Beef Curry

Name: Yummy Beef Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g beef, cut into pieces big like matchbox; 300 g sweet potatoes, peel and sliced them into cube; 1 carrot (optional); 2 large white potatoes (optional); 600 ml coconut milk; 5 lemongrass, use a wooden hammer to hit the stems and then cut them into 2 inch long each pieces; 2 yellow onions, peeled and sliced; 1 white onion, peeled and thin sliced; 2 cups tomato sauce; 4 hot red peppers, pureed; 2 inches fresh ginger, minced finely; 3 garlic cloves, pureed; 2 tablespoons lemongrass, pureed; 3 -4 tablespoons curry powder; 1 -2 tablespoon chili paste (optional if you prefer more spicy); 1 piece cinnamon; 1 tablespoon salt; 2 tablespoons sugar; 1 teaspoon annatto oil; 4 tablespoons vegetable oil; 1 lemon; 2 stalks coriander (Vietnamese coriander, called Ngo gai)

Beef Dairy

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Ingredients

500 g beef, cut into pieces big like matchbox ⓘ
300 g sweet potatoes, peel and sliced them into cube ⓘ
1 carrot (optional)
2 large white potatoes (optional) ⓘ
600 ml coconut milk ⓘ
5 lemongrass, use a wooden hammer to hit the stems and then cut them into 2 inch long each pieces ⓘ
2 yellow onions, peeled and sliced ⓘ
1 white onion, peeled and thin sliced
2 cups tomato sauce ⓘ
4 hot red peppers, pureed
2 inches fresh ginger, minced finely ⓘ
3 garlic cloves, pureed
2 tablespoons lemongrass, pureed ⓘ
3 -4 tablespoons curry powder ⓘ
1 -2 tablespoon chili paste (optional if you prefer more spicy) ⓘ
1 piece cinnamon ⓘ
1 tablespoon salt ⓘ
2 tablespoons sugar ⓘ
1 teaspoon annatto oil ⓘ
4 tablespoons vegetable oil ⓘ
1 lemon ⓘ
2 stalks coriander (Vietnamese coriander, called Ngo gai) ⓘ

Instructions

Use curry powder to marinate the beef for about 15 minutes.
Using a large saucepan, deep heart, or soup pot is fine as well.
Heat a wok on the high heat with 4 tablespoons of oil, when the oil is very hot, drop the ginger, lemongrass, yellow onion, garlic, chilli (finely crushed) into the pan, stir and fry for about 4 minutes.
Then add the marinated meat into the pan, stir-fry until the meat shrinks and looks quite firm (about 5 minutes).
Pour the water into the pan and cover, reduce the heat and cook until the meat is tender.
Next, pour the vegetables into this pan, stir, add sugar and salt and then cover the pan, wait until the potatoes and carrots are soft.
Now, pour the coconut milk in the curry pan.
Try to test the taste and add seasoning, if necessary.
Dressing: Ladle curry into a deep plate and decorate with fragrant knotweed, some fresh peppers and white onion ( sliced).
Tips: Must be eaten while hot.
Served with crunchy toasted white bread, white cooked rice or fresh noodles.
Cook faster with pressure cooker.

Nutrition & Diet Analysis (per serving)

836 kcal 42% DV

Protein Fat Carbs

Macronutrients

Protein 14g 28% DV

Total Fat 49.4g 63% DV

Carbs 89.9g 33% DV

Fiber 12.6g 45% DV

Sugar 23g 46% DV

Electrolytes

Sodium 10848.5mg 100% DV

Potassium 1424.8mg 30% DV

Cholesterol 31.3mg 10% DV

Vitamins & Minerals

Vitamin A 1227.3mcg 100% DV

Vitamin C 39.5mg 44% DV

Vitamin D 0.1mcg

Calcium 211.5mg 16% DV

Iron 6.5mg 36% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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