Orange Beef Curry

Category: main_courses
Orange Beef Curry
Orange Beef Curry
(Serves 4)
1 large or 2 medium Red Onions, Sliced Thin
2 tblsp Olive Oil or Canola Oil
3 Serrano Chilies, Sliced Thin (add more or less depending on how hot you like it)
1½ Lbs Stew Meat or Stir Fry Beef, Sliced ¼ inch thick and 2 inches long
1 orange, Sliced into ¼'s
2 cans coconut milk
2 tblsp curry powder
1½ tblsp "Tony Chachere's Creole Seasoning"
1 tsp sugar
1 cup Jasmine or Basmati Rice
(optional) 2 tsp chicken bouillon
(optional) substitute some or all of the coconut milk with chicken stock/bouillon

NOTES: Remember to slice the Beef 'across' the grain. Also since curry powders vary greatly, in general red is spicy, green and yellow are not. This will effect the combination of chilies you put in. You can add vegetables, but do this ½ way through the cooking process. Substitute beef for shrimp or chicken, just toss in the chicken after the coconut milk curry and onions have simmered for 15 minutes or add the shrimp after 1/2 hour.

INSTRUCTIONS

Saute the onions with the oil over low heat until translucent, about 5-8 minutes. Meanwhile open the cans of coconut milk and mix into each can, 1 tblsp of curry powder, let sit while you stir the onions. Season the sliced beef with the creole seasoning, if you do not have Tony's you can substitute a combo of garlic, cayenne, salt and pepper. When the onions become translucent, transfer them to a small bowl and turn the heat up to high. Add in 1 more tblsp of oil and make sure its at the smoking stage before you put in your meat. (The idea is to brown/sear quickly all the sides of the beef, you are not 'cooking' the strips just sealing in the juices.)

When the meat has been seared enough or liquid forms in the pan (meat juices) the searing process has stopped, you can re-add the onions back into the pan along with the sliced chilies.

Pour in 1 can of the curried coconut milk and ½ of the other can and give it a quick stir. (reserve the rest of the curried coconut milk for the rice.)

When the contents start to simmer, lower the heat to low and add in the 4 orange wedges two up, two facing down. (The reason is that more orange juice gets into your curry if all wedges face down, this makes the curry thinner. If they all face upwards not as much juice gets into the curry, yielding a thicker curry.)

Now cover the pan with tinfoil or a tight fitting top and start your timer: 1 hour, simmering.

15 minutes before the hour is up, start to cook your rice. Add the rice to saucepan with 1 tsp oil (or ghee), mix rice well and turn heat on medium/high, toast a few grains of rice and then add in ratio of 2-1 water with chicken bouillon. 1 cup water to 1 tsb bouillon. (So if you have 1 cup of rice, add in 2 cups of water and 2 tsp chicken bouillon.)

When it boils, reduce to a simmer (low heat) and put a tight fighting lid on top. If your timing is down you have 10 minutes until the curry is done, if not reset the timer to 10 minutes, then your rice is done as is the curry. Stir into the curry, 1 tsp sugar, serve over rice.

 

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