Red Beef Curry

Cut the meat into cubes. Make coconut milk, leave the first extract in the refrigerator until the whipped cream has collected on the surface, then remove with a spoon and fill a mug with it.

Bring this coconut cream to a gentle simmer in a large saucepan, stirring throughout, then continue to cook at a low temperature until the whipped cream thickens and the oil separates from the edges.

Add the curry pasteand roast everything together, stirring continuously, for about 5 min.

The paste is ready when it smells aromatic and the oil separates again. Next, mix in the beef, then add both coconut milk extracts and all the remaining ingredients.

Bring to a boil while stirring, then simmer the meat over low heat until tender. If the sauce boils dry before the meat is cooked, mix in a tiny bit more water.

Sufficient sauce of red fat shiny appearance is aimed for.

Serve with white long grain rice.

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