This isn’t your typical five ingredient curry recipe! The ingredients here ensure a rich and complex flavor that isn’t too spicy. Steamed Basmati rice goes well with this dish, and so does homemade roti (recipe coming soon!). However you have this, it’s delicious!
Ingredients:
- 2 lbs chuck roast, cut into chunks
- 3 tbsp soy sauce
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 7 cloves garlic, crushed
- 1 medium yellow onion, finely chopped
- 2 tsp coriander
- 2 tsp cumin
- 1 tbsp ginger, grated
- 1 1/2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tsp salt
- 1/4 tsp chili powder
- 1 tsp beef bouillon
- 1 tbsp thai green curry paste
- 1/2 tsp pepper
- 5 bay leaves
- 1 cup water
- 3 pcs medium-sized potatoes, cut into cubes
- 1 jalapeño, sliced thinly
Directions:
- Marinate the beef in soy sauce, lemon juice and pepper for 2 hours, or preferably, overnight.
- In a pot, add 3 tbsp oil and saute the coriander and cumin for a few minutes. Add the garlic and onions and saute until the mixture is translucent.
- Add the tomatoes, ginger, and the meat. Saute for another 5 minutes. Reserve the marinade.
- Add the marinade and the rest of the ingredients except for the potatoes.
- Simmer for an hour until the meat is tender.
- Add the potatoes and cook until the potato is tender.
- Top off with slice jalapeño.
Note:
To thicken the sauce, simply press some of the potatoes with a fork against the side of the pot. I learned this trick from my sister when she visited us and made us a delicious chicken curry with roti.
