Beef Curry with tender beef, potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family will love. Rich, hearty and flavorful, it's perfect with steamed rice!
Servings: 6 Servings
- 1/4 cup canola oil
- 2 medium potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon fish sauce
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- salt and pepper to taste
- 2 tablespoons curry powder
- 1/2 red bell pepper, cored, seeded and cut into strips
- 1/2 green bell pepper, cored, seeded and cut into strips
In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
Add carrots and cook for about 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 about 2 to 3 minutes on each side.
Add onions and garlic and cook until softened, stirring regularly.
Add fish sauce and continue to cook for about 2 to 3 minutes.
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1 to 1 1/2 hours or until beef is tender.
Add coconut milk and continue to simmer until liquid is slightly reduced.
Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken. Season with salt to taste.
Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.
Calories: 626kcal | Carbohydrates: 17g | Protein: 47g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 156mg | Sodium: 455mg | Potassium: 1364mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3795IU | Vitamin C: 32.8mg | Calcium: 98mg | Iron: 9.9mg