Curry beef rice
Beef 800g | Beef Curry Sauce 1 bag |
Coconut powder/coconut milk (400ml) 1 bag/1.5 cans | Water Beef covered |
Step 1
I used Singapore Yum Kitchen Curry Paste. You can use your favorite curry.Step 2
Cut the beef into pieces, take a bag of curry paste, mix it into the beef, and marinate for about 30 minutesStep 3
Heat the pan with cold oil over medium heat and fry the beef wrapped in curry sauce for about 9 minutes until red oil appears.Step 4
Add water. The beef needs to be covered (if you use coconut milk, you don’t need to add water)Step 5
Add half a bag of coconut powder (this coconut powder is prepared by Yum! Curry Sauce Packet). The coconut flour will grain a little after adding it, don't worry, it will be fine once it is cooked. If using coconut milk, add 1 can of coconut milk. If the coconut milk cannot cover the beef, add water until it covers the beefStep 6
Bring to a boil over high heat, then reduce the heat to medium, cover the pot with a slit, and cook for about 1 hour. Stir it around to avoid sticking to the pan.Step 7
10 minutes before serving, add remaining coconut flour or coconut milk. stir wellStep 8
It came out of the pan after 10 minutes.Step 9
Plate. The color is almost the same as the sauce package cover picture. LG, who is so picky about food, said I am welcome to cook this dish anytime. Curry beef rice cooking tips