So my camera battery or charger is dead. Not sure which. So all I have today is one picture I took with my cell phone of the two ingredients you cannot do without if you make this dish. This is also a great vegetarian dish, just exclude the beef.
Ingredients:
1 can Thai unsweetened, first pressing Coconut milk
1 package mild Golden Curry, stores sell spicier versions if you want
3-4 carrots, peeled and cut into 1” chunks
5-6 Potatoes, peeled and cubed
3-4 celery stalks, cut into 1/2” slices, remove leaves and mince thoroughly
2 Onions, cubed
1 lb of inexpensive cuts of beef, I used “rib steaks” from our beef stockpile from when we bought 1/2 a cow… I wish I were a more informed beef consumer, but alas, I am not. You could use “stew meat” or really any kind of chunks of beef.
Sticky Rice or Calrose Rice 2-3 cups depending on how much you will consume.
To Cook:
I used my pressure cooker to make this dish. It is super fast when you do it that way. If you don’t have one, I’ll include instructions on how to make it in a slow cooker, but that’s the best I can do. The meat turns out so tender and melts in your mouth when you pressure cook it which is why I use it.
Place 2 cups of water in your pressure cooker with the beef. If it’s not already cut up don’t bother cutting it up. If it is pre-cut into chunks, decrease your cooking time by 5 minutes. Otherwise, cook the beef for 20 minutes at 15 lbs of pressure.
While the beef is cooking, I peel and cut the onions, carrots, potatoes, and then wash and cut up the celery.
Bring down the temp of your pressure cooker by running cold water over the lid. When it’s at zero pressure, open up the cooker and take out the beef. Remove any fat or bones and cut the meat into 1/2 chunks. Remove, measure and reserve the liquid from cooking the beef. Remove any gross fat particles that you find floating in the liquid and discard. My meat was pretty low fat so I didn’t skim the fat off of the cooking liquid but if yours was very fatty, skim the fat. You can do this easily by putting the liquid into the freezer for 5 minutes. It should start to solidify and you can spoon it off and discard. Place 1-1/2 cups broth back into the pot with the vegetables and beef. If you have too much, discard the extra. If you don’t have enough, add enough water to equal 1-1/2 cups liquid. Add the coconut milk. Remove the curry block from the package and chop finely. Add to pot and stir. Replace the lid on your pressure cooker and bring up to at least 10 lbs pressure for 10 minutes.
Again, remove the pot from the stove and run under cold water until the pressure drops to zero and it is safe to remove the lid. It should turn into a thick stew-like consistency. Stir well to make sure that the curry bits have dissolved. Serve over sticky rice.
*Feeds 7-9 so halve the recipe if it’s way too much. You can keep the curry for later and freeze the coconut milk in a ziplock bag.
** Slow cooker directions. The meat should be cooked separately for 2-3 hours on high before adding the veggies, curry and coconut milk and then cook for another 1-2 hours on high. They are all different, so just make sure that the meat is tender before adding the veggies, and the veggies should be nice and tender when it is finished.
3sisters1cookbook 