Thai beef & Sweet potato curry

Ingredients :

• 1-1.5kg quality Mark diced beef
• 1 Tsp each salt & ground black pepper
• 2 Onions, peeled & diced
• 3 Tbsp Thai-style red curry paste
• 2 Tsp minced garlic
• 2 Medium, orange - fleshed kumara, peeled & diced
• 400g can coconut milk
• 1,5 cups beef stock
• 1-1,5 cups frozen peas
• 2 Tbsp chopped fresh coriander
• Shredded coconut ( optional )

Method :

• Season diced beef with salt and pepper. 
• Brown the meat in a dash of oil in a hot frying pan;  this is the best done in 2-3 batches.
• With the last batch of meat, add onions & curry paste and cook until fragrant.
• Put the beef mixture into the slow cooker with garlic. kumara, coconut milk, and stock, and cover with the lid.
• Cook on low for 5-6 hours or on high for 3-4 hour
• Stir in the peas and coriander, re cover and continue cooking on high further 15-20 minutes.
• Serve in bowls garnished with shredded coconut and accompany with steamed rice.

Instant chicken curry

Ingredients :

• 300 g chicken fillet, diced
• 200 g potato, diced
• 1 onion, sliced
• 1 can curry sauce
• 2 tbsp cooking oil

Cooking instructions :

• Brown onion in a small amount of oil over medium heat
• Add chicken, potato, and stir fry until almost cooked
• Pour in curry sauce
• Simmer until cooked
• Serve hot

delicious curry rice recipe

Material:

• 300 gr beef, cut into pieces
• 600 gr onion, chopped
• 120 gr carrots
• 400 grams potatoes
• 200 g Curry Roux
• 1200 ml of water or broth
• 30 ml soy sauce
• 30 grams of tomato sauce
• 30 ml vegetable oil
• 30 gr butter

Directions:

• Fried meat and vegetables with the oil and butter in the skillet until onions become wilted and brown.
• Add broth and bring to a boil. Increase heat, cook until vegetables are tender. Lift. Add curry roux, stirring until melted.
• Cook over low heat for 10-15 minutes, stirring, stirring until thick.
• Lift. Serve hot over warm rice.