October 16, 2009
beef curry over the rice
This is the result of the beef curry I cooked yesterday. Am glad it went good. I craved for this days ago since I saw the dark curry sauce mix that any meat can cook with it. Yeah I only knew chicken curry, so I was curious how to cook with the beef and the dark color since I saw the chicken curry flavor, it is yellowish in color. Though it was new to my senses, but I like the taste. I don't know with hubby.. lol. Ooh yeah, the above serving is for him and he requested to eat of that of his other meal. So I guess he likes it. Anyway, I assume you know how to cook rice, so what I will have to share now the recipe of the curry which I got the idea of Vermont Curry recipe. I just get some of its idea and created my own. And here it is: Ingredients: 3/4 box of 1 box HOUSE VERMONT CURRY SAUCE MIX 1/2 lb. or 400 grams of MEAT (BEEF OR PORK) or CHICKEN 1 (1/2 lb)ONION (if you like onions, you can put more) 1 big RUSSET POTATO (or any kind of potato same as to russet size or 2 pcs if small of 250 grams) 1 medium CARROT (70 grams) Directions:
- Cut meat or chicken, onions, carrot, and potato into bite size. Saute in saucepan until lightly browned. Add 2 and 1/4 cups water and bring to a full boil.
- Remove from heat. Break curry sauce mix into small pieces and add to saucepan. Stir until you feel it is already dissolved.
- And cook over low heat about 20 minutes or until curry thickens. Then serve over rice or pastas. This is good for four(4) servings.
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Enjoy your weekend!!^_^
Want some Korean Side Dish? Come on over.
Thank youfor visiting my food trip.
btw, wala pa ko kasulay luto og curry saon ning ako duha ka sakop di man ganahan oi:)