Nothing like a nice tangy curry on a chilly evening. The thing I love about curry is you can basically throw any left over vegetables in it. So if you have any carrots, spinach or the like, don’t be afraid to throw them in too. And for those vegetarians of you out there, just leave out the beef and replace with your favourite vegetables.
500g Beef (cut in thin strips)
1 large onion (chopped)
1 Green Bell Pepper (cut in strips)
1 Red Bell Pepper (cut in strips)
1 Yellow Bell Pepper (cut in strips)
A few mushrooms (sliced)
1 small tin pineapple pieces
2-3 Spring onions (roughly chopped)
A handful of fresh corriander (chopped)
1 tsp cumin (ground)
Salt and pepper (as preferred)
About 3-4 teaspoons Thai curry paste (Green or Red)
About half a glass of white wine
3 tbsp double cream
About 125 ml milk
1-2 tbsps flour
1-2 tbsps Olive oil
Fry the beef strips in olive oil, turning until browned. Add one of the teaspoons of curry paste and mix with the beef, then remove to a seperate bowl.
Fry the onions and peppers. After a few minutes add the mushrooms, spring onions, pineapple and corriander. Return the beef to the pan.
Now add the remainer of the curry paste, the cumin and flour and stir for almost a minute until flour has disappeared. Pour in the wine and let it simmer for a few minutes, stirring occaisionally. Now add the milk and cream and cook for a few minutes, until it starts to bubble then turn down on low to simmer so that the juices reduce to leave a thick creamy sauce. Salt and pepper as preferred.
Serve with either Basmati or Jasmine rice.
Also try my recipes for onion bahji and naan bread.