Burmesebeefcurry Recipes

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Steps:

• Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
• Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
• Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
• Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Steps:

• Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
• Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 2 to 3 hours.
• Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

Steps:

• Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
• Add the turmeric and chilli powder, stir and add the stock.
• Bring to the boil, reduce heat and simmer till the meat is tender.
• Add the soy sauce, and salt to taste.

Steps:

• Place the onions, ginger and garlic in a food processor and process until smooth.
• Add the chili powder, and turmeric and paprika until combined.
• Heat the oil until smoking point is reached, then add the contents of the processor or blender.
• Be very careful as this mix will splutter as it hits the very hot oil.
• Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
• You will need to stir fairly regularly, and be patient.
• The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
• It may take more than 30 minutes, like I said, be patient!
• Mix the cumin, coriander and salt together and massage through the steak pieces.
• Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
• Bring to the boil, stirring, then reduce the heat and cover.
• Cook for about 30 minutes or until the potatoes are tender.
• Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
• Serve over plain rice.

Steps:

• Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
• Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.