How to Make Beef Curry Hotter

Today's adventure is spicy beef curry. I absolutely love to recreate what I call Cultural Cuisines . This allows me to recreate ethnic dishes as best I can from home, and I am delighted to share these recipes with you.

I long for the day that I will be able to leave this North American continent for an exploration to another country. I dream of experiencing the glorious culture that awaits Ryan and I during our travels. I appreciate the country I live in, but I know that there is so much more to be seen all across the world. I try to live the experience by creating these meals at home. One day I will be able to have these authentic meals in their home country/origin and it will be so rewarding.

But, until then…

Beef curry is a beloved dish here. Beef, toasted curry gravy, spicy peppers, vegetables, topped on rice…yes, please! If you like those things, then you are sure to love this recipe.

So, I have done my best to make this recipe effortless, easy, and delicious.

I wanted to keep this recipe for spicy beef curry as easy as I could without sacrificing flavor. So, you can make your own curry powder if you are familiar with that process. However, we took a trip down to my local Oriental market (if you are local to Largo, FL) to gather all the supplies needed. Yeah, that was overwhelming! But I was determined to make this dish happen.

Coconut Milk or Yogurt?

We prefer to use plain Greek yogurt as opposed to coconut milk. This is because coconut milk has such a strong and distinct flavor and it just does not sit well with our taste buds.

If you prefer to use coconut milk then be sure to omit the yogurt when marinating the beef. Follow all steps that I have provided on the recipe card. However, after cooking the beef for 15 minutes you will need to add about 3 cups of thinned milk and cook uncovered until the beef is fork tender. This will be about 1 hour of cooking time. Then, you will need to add 1 cup of thick coconut milk and allow the curry to cook for another 30 minutes.

This is How to Make Spicy Beef Curry

Toasting the curry powder only takes about 5-10 minutes. It is a crucial step because If you look at the picture above you will see a light and a dark colored powder. The darker powder is the curry that I toasted on the stove. Dry toasting the powder adds a tremendous amount of flavor and adds a nice color to this dish. I have read that you can "toast" the powder in oil. But, I have never tried that method so I cannot speak on it.

We decided to use a food processor to break down the tomatoes and onions. This is a personal preference because I do not like having them as chunks in anything I eat. Slice or chop the onions to your desired preference. Canned tomatoes can be used in place of a fresh whole tomato.

6 Thai chilies just didn't cut it for the spice level. We actually added an extra big pinch of red pepper flakes for more heat.

Cut the beef into bite sized pieces. Allow the beef to marinate in toasted curry powder and plain Greek yogurt. Marinate for 30 minutes on the counter top while preparing remaining ingredients.

Simmer the beef curry semi-covered for about 1 1/2 to 2 hours. This time allows the meat to become tender and all the flavors to fully incorporate and create a thick and delicious curry gravy. Stir occasionally .

When the beef is tender remove the pot from the heat and set aside. Allow the curry to sit in its flavors for a little bit while you make a side dish. We made jasmine rice so that took about 25-30 minutes to make.

Final Notes- By Traditional I mean Indian or Sri Lankan

• Traditionally this dish is made with a clay cooking pot.
• Culantro leaves ( not to be mistaken for cilantro) were a choice of mine. Traditionally this is made with curry leaves and a bit of pandan leaf. If you can find those items, then more powder to you!
• This recipe makes for great leftovers. Ryan and I decided to make beef curry tacos for dinner the next day. We simply add to a small pot the proper amount of beefy curry, 1/2 cup of water, and 1 teaspoon of beef seasoning. We cooked the curry on low heat until most of the liquid had cooked out. Served the curry on hot tortillas with lettuce, plain Greek yogurt, and tomatoes. SO GOOD! Seriously, it is so filling also. I had two tacos and wanted more. Ryan actually had to pull me away from the stove because I was going to eat the curry from the pot before it even made its way to the tortilla or the dinner table. (Probably why I was so full also)
• We hope that you will give this a try! Let us know in comments your favorite sides to pair with curry.

Chicken Hibachi

Spicy Beef Curry-Marinated-Slow Cooked

Description

Delicious spicy beef curry marinated in plain Greek yogurt and curry powder. Add spicy peppers and sliced carrots. Served over a bed of hot jasmine rice.

The Marinade

• 2.8 pounds Chuck Roast Beef
• 1 1/4 cup Plain Greek Yogurt
• 2 1/2 tablespoons Toasted Curry Powder

Additional ingredients

• 1/2 Onion (chopped or minced)
• 1 tablespoon Ginger (minced)
• 3 Cloves Garlic (minced)
• Olive Oil (enough to coat the bottom of the pan)
• 6-10 Hot Red Peppers (see notes)
• 1 Tomato (diced)
• 1 tablespoon Tamarind Soup Seasoning
• 1 tablespoon Beef Broth Seasoning
• 1 cup Water
• 1 teaspoon Paprika
• 1 Lime (juiced)
• 3 Large Carrots (peeled and sliced)
• 1-2 teaspoon Red Pepper Flakes (see notes)
• 1 teaspoon Salt & Pepper to Taste
• 3-5 Culantro Leaves (finely chopped, more for garnish)

Marinade the Beef

1. The Marinade

   Start by toasting the curry powder. Get a pan hot on low-medium heat. Once hot add the curry powder and toast for 5-10 minutes.

   Shake the pan occasionally to move the curry powder around so it is evenly toasted. The curry powder will brown in color.

   Set the curry powder aside to cool.

2. Remove the beef from its packaging-rinse then pat dry with paper towels. Cut the beef into bite sized pieces and place in a deep medium sized bowl.

3. To the bowl add remaining marinade ingredients. Leave the bowl on the counter while preparing the remaining ingredients.

The Cooking Process

1. Chop the onion, garlic, ginger, tomato, chilies, and culantro leaves to your desired size. (we used a food processor to break down the onion and tomatoes because we don't like chunks)

2. Get a pot hot on medium heat and then add oil. Once, hot add the onions, garlic, chilies, ginger, and diced tomatoes. Sauté for 5-7 minutes.

3. When the vegetables are browned add the marinated beef to the pot. Cook the beef for 15 minutes. Stir occasionally. Liquid will release and the yogurt will start to blend and cooking into a liquid.

4. After 15 minutes add 1 cup of water, culantro, paprika, beef seasoning, and tamarind soup mix, and chopped carrots.

5. Let the curry cook semi covered for 1 1/2 - 2 hours on a light simmer. Stirring occasionally. When the beef is tender remove the pot from heat and set aside. Let the curry rest while you make rice or a side to compliment this dish.

6. Before serving, stir in the juice of 1 lime.

Note

We used 6 Thai chilies. It was not as spicy as we liked so we also added a dash of red pepper flakes. Thai chilies are very small so the amount of hot peppers you use will depend on the size of the pepper.

Keywords: beef curry, spicy curry, easy curry, easy beef curry

cobbhisaing.blogspot.com

Source: https://mealsbymr.com/recipe/spicy-beef-curry/

Share this post