INGREDIENTS:
- 1 and 1/2 lb beef brisket, cut into small cubs
- 1 cup carrot, cut into small cubs
- 1/2 middle size red onion, cut into slices
- 1 cup potatoes, cut into small cubes
- 1 green pepper, cut into small cubes
- 2 garlic cloves
- 100g golden curry paste
- 1 cup warm water
- 1 tablespoon cooking oil
- salt if needed
- Steamed rice for serving
- 50ml coconut milk
For stewing the beef:
- 1 green onion
- 2 slices of ginger
INSTRUCTIONS:
- Cut the beef into small chunks and then cook in boiling water for around 2-3 minutes to remove the impurities.
- Transfer to a stewing pot or high-pressure cooker; add green onion, ginger slices, beef and enough water to cover the beef chunks. Stew for around 40 minutes or cook for around 20 minutes under high-pressure mode until the beef is soft.
- Heat up cooking oil in wok or deep pan; add garlic to stir-fry until aroma and then stir-fry all the side ingredients for around 1 to 2 minutes.
- Transfer the stewed beef and give a big sit fry. And then pour the water for stewing beef to cover all the content and then pour coconut milk too. Bring to boiling.
- Add curry paste in and simmer for around another 10 minutes. Turn up the fire to thicken the soup to your like. Taste the stew and add salt if needed.
- Place rice in serving plate and pour the stew over. Mixing when eating.
Notes:
For a spicier taste, add several dried chili pepper along when stir-frying garlic.
Source: China Sichuan Food
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