Hey there! So, there’s this beef curry that I’ve been making for years, and let me tell you, it’s become a bit of a staple in my house. The first time I tried, it was a bit of a disaster (think more shoe leather than melt-in-your-mouth goodness), but after a few tweaks and plenty of taste tests, I’ve finally nailed it. Funny story—my dog actually tried to make away with a piece once, and that’s when I knew it was good. I mean, dogs know, right?
Why You’ll Love This
Honestly, I whip this up whenever we’re in the mood for something comforting, but don’t want to spend hours in the kitchen. My family goes crazy for it because it’s got that perfect balance of spices and most importantly, it makes the whole house smell amazing (who doesn’t love that?). Plus, it’s one of those dishes that seems to taste even better the next day—if it lasts that long!
What You’ll Need
- 500g of beef chunks (I sometimes use chicken when I’m out of beef—shh, don’t tell the purists!)
- 2 tablespoons of curry powder (any brand will do—my grandma swore by one, but I honestly don’t notice much difference)
- 1 can of coconut milk
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- Salt, to taste (though I say a pinch is never enough)
- Optional: A handful of spinach or kale—because why not sneak in some greens?
Let’s Get Cooking
- Start by heating a bit of oil in a pot. Toss in the onion and cook until they’re golden brown. This is usually where I sneak a taste—because who doesn’t love a bit of caramelized onion?
- Add the garlic and ginger, and cook for another minute (don’t let it burn, or you’ll regret it!).
- Throw in the beef chunks and brown them on all sides. Don’t worry if it looks weird at this stage; it always does!
- Next, mix in the curry powder and give everything a good stir. Smells good, doesn’t it?
- Pour in the coconut milk, bring to a simmer, then lower the heat and let it bubble away for about 40 minutes. This is where patience is key—I once rushed this step and ended up with chewy beef, yikes!
- Season with salt. If using, add the greens just a few minutes before serving so they stay bright and crunchy.
Some Notes
I’ve discovered a few things by trial and (mostly) error. For instance, if you find the curry too thick, just add a splash of water. And if you’re out of coconut milk, hey, a bit of plain yogurt can work too, though it might change the flavor profile a bit.
Variations You Might Try
I’ve experimented with adding potatoes, which was a hit, but the time I tried pineapple… let’s just say it wasn’t my finest culinary hour. Stick to the classics, maybe?
What If I Don’t Have This or That?
No slow cooker? No problem! Just let it simmer gently on the stove. And if you’re out of a whisk, a fork can do the job in a pinch.
Keeping the Leftovers
Store any leftovers in the fridge for up to three days, though honestly, in my house, it never lasts more than a day!
How We Serve It
We usually serve this with a side of fluffy white rice or some warm naan bread—I find it perfect for soaking up all that curry goodness. My partner likes a dollop of yogurt on top—nice and cooling.
Pro Tips Learned the Hard Way
Don’t skip the browning stage for the beef; it adds a depth of flavor that’s just unbeatable. Oh, and never rush the simmering process, trust me on this one.
FAQ
Can I make this vegetarian? Absolutely! Swap out the beef for chunks of tofu or a mix of veggies you love—just adjust the cooking time accordingly.
What’s the best kind of beef to use? I tend to think cheaper cuts like chuck roast work well because they get so tender.
Help! My curry is too spicy! Just add a bit more coconut milk or a spoonful of sugar to balance things out. It happens to the best of us!