Beef Curry (Kari Daging)
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Ingredients
- 800 g beef shin, diced
- 300 g waxy potatoes, diced
- 400 ml tinned coconut milk
- 2 onion, sliced
- 4 garlic cloves
- 15 g fresh ginger, grated
- 3 tbsp curry powder
- 1 cinnamon stick
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 640 kcal
- Protein
- 48.3 g
- Carbohydrate
- 23.5 g
- of which sugars
- 7 g
- Fat
- 38.3 g
- of which saturates
- 22 g
- Fibre
- 5.4 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 5 minutes until soft.
- 2
Add the garlic, ginger, curry powder and cinnamon stick and fry for 2 minutes until fragrant.
- 3
Add the beef shin and turn to coat in the spices, frying for 4-5 minutes.
- 4
Pour in the coconut milk and 300ml water, bring to a simmer, cover and cook on a low heat for 65-70 minutes until the beef is tender.
- 5
Add the potatoes and simmer uncovered for a further 15-18 minutes until they are tender and the sauce has thickened.
- 6
Check the beef has no pink remaining before serving with rice.
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