Prep time: About 10 minutes
Baking Time: 45 to 65 minutes
Calories per serving (4 servings): 263
Okay, I admit…I love curry. Somehow I wanted to make my own curry paste instead of just using curry paste or powder that you can buy at the Asian stores or Asian section of the supermarket.
Those who know me would also be aware that I like knowing what’s in my food so if I could make something from scratch, I sure would.
This recipe allows you to make your own curry paste – yay! That also means you can adjust the flavors according to your taste.
Let’s get started, shall we? Here’s everything you need for this recipe:
1 to 1.5 lbs of Round Boneless Stewing Beef
3 cups water
Dash of sea salt
3 tbsps fish sauce
2 tsp red curry paste
1 tsp ground cumin
1 tsp turmeric
1 tsp curry powder
½ tsp cayenne pepper
1 tbsp lemon grass paste
1.4 cup yellow onion, sliced into small cubes
3 cloves garlic, minced
Juice of one lemon
3 tsps extra virgin olive oil, set aside 2 tsps for sauteeing
1 small jalapeno pepper (optional), sliced thinly
2 tsps dark brown sugar
1/2 cup light coconut milk
½ cup carrots, julienne cut
Boil 3 cups of water in a pot with a dash of sea salt. Drop the beef and adjust heat to medium high. Simmer the beef for 25 to 30 minutes. My beef strips came out tender, not tough 🙂
While the beef simmers, work on your paste. In a blender or food processor, combine the rest of the ingredients except the coconut milk and carrots. Blend together for about 4 to 5 minutes. Your paste will have a thick consistency. Give it a taste and adjust the heat or saltiness according to your preference. Set the paste aside.
Once the beef is ready, remove from heat and drain in a coriander. Heat up a wok or a large non-stick frying and add 2 tsps of olive oil on medium high. Add the beef then add the paste until the beef is well-coated. Reduce heat to medium low. After 5 minutes, add the coconut milk and carrots. Give it a quick stir just to make sure everything is coated evenly. You can also add more coconut milk if you wish. If you do, I suggest adding a little bit of fish sauce too. Keep cooking on low for another 10 to 15 minutes. There you have it, restaurant-quality lunch or dinner in about an hour!
Serve over warm rice.
Eat well and be well. – Ella Bella