Ingredients
Scale
- 2 lbs beef chuck or brisket, cut into large chunks
- 1 tablespoon vegetable oil
- 1 large onion, finely sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- Coconut milk
- Water or broth
- Jasmine rice
Instructions
- Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Increase heat to medium-high and add beef chunks to brown on all sides for about 5-7 minutes.
- Sprinkle curry powder over the beef, stirring to coat evenly. Pour in enough water or broth to cover the meat, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the beef is tender.
- Cook jasmine rice according to package instructions. Serve the curry hot over the rice.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 470
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg