I’ve been planning to make this dish for weeks, ever since I bought madras curry, but never got around to it. Unfortunately, I didn’t have coconut milk, which is like a blasphemy when making thai-style curry dishes, but I’m a university student, so give me a break.
Luckily, beef and potatoes is the one thing that tastes good with curry even without coconut milk. And madras curry isn’t that spicy, so I just added sugar instead of coconut to soften the curry taste.
My measurements are never exact so you may have to tweak the numbers a bit.
Ingredients:
1 pound of beef (chunks, like for a stew)
2 tsp of salt
2 tbsp of madras curry powder
4 mini-potatoes or 2 small potatoes cut into chunks
1/4 white onion, cut into chunks
1 tomato, cut into chunks
1 red bell pepper cut into chunks
4 tsp of sugar
3 bay leaves
Steps:
- Bring a pot of water to a boil. Add the beef. Cover and let boil.
- When the water boils again, dump the water out and rinse the beef (to get rid of the foamy stuff). Add water up to 1in above beef and let boil.
- Add 1 tsp of salt, and cook on low for 30min.
- Remove beef from pot and add to wok or pan (high power). Strain 3 cups of water from pot. Add 1 tsp of salt and all the curry powder, and mix well.
- When the liquid in the pan starts bubbling, add onions, tomatoes, bay leaves, and sugar.
- Wait 10min, then add the red bell peppers.
- Cook on medium heat for 15min, or until tomatoes have basically melted.
- Remove from wok and serve hot with rice.
Serves: 3
Alternatives:
This can be served with fragrant white rice or brown rice. I used the leftover “beef stew” liquid to cook brown rice, so the rice smelled and tasted amazing. If you have coconut milk, you can add half a can to the madras curry (in step 6), and half to white rice.
Notes:
- The tomatoes are meant to disappear, that’s why they are added early on. If you don’t like strains of tomato skin in your final product, you can use tomato sauce instead (1/2 cup should do it).
- Brown sugar is preferable to white granulated sugar, so you can substitute 3tsp of brown sugar if you have it.
- It’s important to cook the beef in the pot before cooking it in the wok. The cooking time in the wok is not long enough for stewing beef to become tender, and also you don’t want the foamy blood stuff to be cooked in.
This looks good even though you didn’t add coconut milk. More food recipes!!
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Beef and potato curry is a classic and is so good.
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