Beef curry
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Filed under Mighty meaty; My recipes; Asian, beef, coconut & derivatives
A rich meal with a thick sauce for a cold night. Finally, the weather had been friendlier these past few days; it rains most nights. And eating rich dishes like beef curry does not leave that feeling of indigestion.
Stewing beef is best for this dish. Personally, I prefer brisket or short ribs. While some cooks prefer to add the curry powder towards the end of cooking time, I add it during the sauteeing stage. The flavor permeates the meat instead of just coating the surface.
Coconut cream gives beef curry a decidedly oriental flavor. I use fresh coconut cream whenever available. Fortunately for me, I can buy the cream in plastic bags from the local market–saves me the trouble of squeezing the grated coconut mean. If unavailable, there is always the canned or powdered variety. Or you can even substitute full cream milk or cream. The flavor and aroma will not be the same, but the cooked dish will be just as rich and wonderful.
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all time favorite to ng flatmate ko! and she doesn’t care at all if its milk base or coconut—as longs as may CELERY.
Thanks Ms. Connie
Hi!
It’s quite obvious that I’m hooked into your website, now!
In spite of the (almost-disastrous) spare ribs yesterday, I braved the kitchen, again. I tried to prepare this recipe; I used milk instead of coconut milk, though. I’m happy (beaming) to report that the beef curry actually tasted beef curry! 
Yahoo! So, this is how ‘triumphant,’ ‘kitchen people’ must feel! 
I can’t wait for my husband to get home!
— The true test? Heheheheh..
Thanks, again, Connie!
I LOVE THIS RECIPE
My family always begs me to cook this