Onolicious Beef Curry!

[Photo by me]

Heya! Just wanted to share my favorite thing to cook with you guys.

[Photo by me]

Every time I make curry 🍛 no two curries are alike! I'm always experimenting with different ingredients and spice levels. This time I used mild so my kids can enjoy it. And they did! I just set aside a bowl for them that didn't have all the ingredients I like so they didn't get put off by all the green. They love broccoli but everything else gets rejected still.

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In this Curry:

• beef chunks
• carrots
• potatoes
• green bell pepper
• garlic cloves
• celery leaves
• green onion(garnish)
• fresh sweet basil(garnish)
• coconut milk
• one double pack of golden curry
• water
• salt&pepper
• kimchi (garnish)
• 5 eggs

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The base ingredients of this curry is potatoes, carrots, and bell pepper. Everything else is optional really! I've tried so many different meat and veggie combo but try to avoid any slimy texture like eggplant or okra! For some reason those did not jive well with the mix. I'd also avoid too many leafy veggies but this is all personal trial and error and therefore my personal preference. There's no curry laws out there hahaha! Give it all a go!

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Prep Work

• cut the veggies into reasonable, bite-size chunks. I like to keep it rustic, using traditional Japanese method to cut the carrots. This is done by cutting about an inch of the carrot diagonally, turning it slightly and repeating. Potatoes are usually kept to one inch cubes or slightly bigger, anything smaller than that will just turn into mush. I like keeping all the veggies somewhat uniform in size. It must fit on my spoon or be easily grabbed by my chopstick. Why make life difficult?! 😄

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Curry, Assemble!

• Now that everything is prepped and ready to go, things are easy peasy from here! Depending on how much you're prepared to make, make sure you're pot is big enough. I'd say I used a fairly medium sized pot that can feed a family of 5[5 portions? I feel like family of 5 means different to everyone, lol!]. Which is why I use 5 eggs in this recipe. [I always make sure there's enough for left overs. Nothing like curry the next day when the ingredients are married well together. ]

• Bring some water to a boil with a bit of salt and pepper. I used about 75 ounces of water, I say eyeball it. It has to be enough to cover all the ingredients but leave enough room to add the can of coconut milk near the end.

• once you've brought the water to a boil, add the garlic cloves. This is optional but I'm a garlic girl. So I add halves of garlic cloves. About a hobbit hand full. After the water has become fragrant, turn down the heat to a medium roar. Meaning the bubbles aren't rapidly rising to the surface anymore.

• next I like to add the carrots and wait a few minutes to add the potatoes. Depending on how tender you like your bell peppers you can either throw them in at this point or wait til the very end. I like my bell peppers a bit under done and vibrant so I throw them in at the end.

• Next add the eggs whole and set your timer for 10 minutes, lid on. After the timer goes off, remove the eggs. Run them under cold water, deshell them and set aside.

• once the potatoes start looking half done/semi translucent, turn the heat down further and add the meat. Once the meat starts to brown, I add the coconut milk, green bell peppers, and curry cubes. Let it simmer for a couple minutes with the lid on.

• Take the lid off and stir until it turns a nice golden brown with a creamy consistency. At this time you can either add the eggs, sweet basil, celery leaves, green onions, or set them aside as garnish. Remember all this including the kimchi is optional! Best served with a scoop of rice!

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Thanks for reading my recipe and I hope you try it sometime! It's my favorite food of all time to make and if you ever come visit, I won't hesitate to throw it together for you! Peace ✌❤✨