Beef Curry Rice 咖喱牛肉 (ビーフカレー)
Instead of making the curry roux from scratch, this recipe uses the paste bought from grocers. The short-cut recipe saves your time but still offers amazing flavor.
Equipment
- 10“ saucepan
Ingredients
- 1 lb stew beef chunks
- 1 large or medium onion
- 2 carrots (6oz) (no need to be accurate)
- 2 medium golden potato (8oz) (no need to be accurate)
- 2 pieces S&B Golden Curry paste
Instructions
- Add the beef chunks and water to the saucepan. Heat to boil for 2-3 mins
- Rinse the beef chunks and saucepan with clean water. Put the boiled beef back in the cleaned saucepan
- Peel and cut the onion and carrots to 1" pieces. Peel and cut the potatos to 1.5" chunks
- Add the vegetables to the saucepan. Add water to cover all the ingredients.
- Heat to boil and scoop the scum. Turn the heat to low, and put the lid on.
- Simmer for 2.5-3 hours.
- Turn heat from medium to high. Add the S&B Golden Curry blocks, and stir at medium heat.
- Simmer at low to medium heat for 15-20 mins. (Stir every 2-3 mins to prevent charring at bottom)
- Taste and adjust with additional salt if necessary. Serve with precooked short-grain rice.
Video
Notes
-Beef could be replaced by other meat.
-Most curry recipes use mushroom and sauté the beef to bring out more flavor. I keep it as simple as possible.
-There are several pre-made curry brand, all taste similar.
-You can top fried pork cutlet or even ramen.