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.
