Curried Minced Beef
This non traditional curry uses minced beef, coconut milk, curry powders and you can chuck in a potato if you like. Serve with basmati rice.
Ingredients
Serves: 4
- 4 tablespoons olive oil
- 500g premium minced beef
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 tablespoon curry powder
- 1 teaspoon hot curry powder (optional)
- 1 cup coconut milk
- 1 cup chicken stock
- 1 tablespoon Thai green curry paste
- 1/2 teaspoons fish sauce
- 1 1/2 teaspoon palm or brown sugar
- salt and freshly ground black pepper, to taste
- 1 medium potato, cut into cubes (optional)
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- In a frying pan, heat 1 tablespoon oil on fairly high heat, brown the minced beef, breaking it up as it cooks. When cooked, drain and rinse in hot water. Leave in colander.
- Wipe frying pan and add 2 tablespoons oil. Over medium heat, saute onion until translucent. Add the garlic and gently fry for 1 minute. Do not brown garlic as this makes it bitter. Add the curry powders. Stir and cook until aromatic. Add a little more oil if needed.
- Add the coconut milk and stock, bring to boil. Add the Thai green curry paste. Stir until well combined. Add the fish sauce, salt, pepper, sugar and cooked minced beef. Stir well. Bring to a boil. Turn heat down, cover and simmer 20 minutes.
- Add cubed potato to curry 8-10 minutes before end of cooking time (optional). Serve with basmati rice.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
I did tone down the currie and added finely cut cabbage. I served it on a bed of uncooked baby spinach with plenty of juice. Yummmm! - 24 Nov 2013
Left out optional hot curry, very nice warm flavour - 21 Oct 2013
Made this as written with the addition of kumera at potatoe stage and coconut cream instead of milk. Got mmmm 's from the crew and leftover snatched up in lunch boxes. Would do it again!! - 02 May 2016