John This is a simple to make curry with a range of spices you will mostly likely have in your pantry. It is easy to prepare and make. There are not many steps to follow and most of the time is in the simmering.
This is a simple mild curry that is packed full of flavour. The spices are a combination of garlic, chilli, ginger, curry powder & turmeric. The spices are initially cooked to bring out their fragrance before adding the browned steak, coconut milk, diced tomatoes and fish sauce to simmer to a very flavoursome combination. Served with Rice for a hearty, tasty meal.
This meal can also be served without rice and with a nice crusty bread to soak up the wonderful curry mixture.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 2 tbsp Vegetable Oil
- 1 kg Rump Steak cut into bite sized pieces.
- 1 Brown Onion diced
- 4 Cloves Garlic crushed
- 2 Long Red Chillies thinly sliced
- 1 tsp Ground Ginger
- 2 1/2 tbsp Curry Powder
- 2 tsp Caster Sugar
- 2 tsp Turmeric
- 2 Large Carrots sliced
- 400 ml Coconut Milk 1 can
- 400 g Diced Tomatoes 1 can
- 1 Cup water
- 1 tbsp Fish Sauce
- Corinader Leaves to garnish
- Long Grain White Rice to serve
Ingredients
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Instructions
- Heat vegetable oil in a large frying pan over high heat.
- Add rump steak and cook until browned all over. Remove from pan, set aside and keep war. Cook steak in batches if required.
- Reduce heat to medium and add onions and cook for 3-4 minutes until softened.
- Add garlic, chilli, ginger, curry powder, sugar and turmeric. Stir to combine and cook for about 1 minute until fragrant.
- Add carrot and return beef to pan and stir to coat with the spice mixture. Cook for about 1 minute.
- Add coconut milk, diced tomatoes, water and fish sauce and stir to mix through
- Bring to boil then reduce heat to low and simmer while covered for about 40 minutes until beef is tender.
- Remove from heat and serve with rice. Garnish with coriander.
