Of all the curry dishes I cook in the Knight kitchen, yellow curry is an all time favorite. It is easy to make and the ingredients are so simple. If you are like me who don't make the curry paste from scratch :), this curry dish is just for you. You can use beef, chicken or pork and you can even add some vegetables depending on your preference. The yellow curry paste is readily available in major supermarkets in Australia. If you have a specific brand preference, you can also visit your nearest Asian shop.
Ingredients:
700 g lean beef cut in small pieces
2 medium size potatoes, cut in 6 pieces
2 tbsp (gaeng karee) yellow curry paste
1 small onion, sliced
1 tsp of minced garlic
3 tbsp of fish sauce
1 tbsp cane sugar
2 tbsp cooking oil
10 cherry tomatoes
1 can (375 ml) of coconut milk
Method:
1. Heat oil in a deep sauce pan.
2. Sautee the garlic, onions and the curry paste for about two minutes
3. Add the beef and cover the pan with the lid.
4. Let it simmer for about 5 minutes.
5. Add the coconut milk, fish sauce and cane sugar.
6. Then add the potatoes and the cherry tomatoes.
7. Reduce the heat and let it simmer until the potatoes and the meat are tender.
8. Serve it on steamed rice.
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