1. Use curry powder to marinate the beef for about 15 minutes. 2. Using a large saucepan, deep heart, or soup pot is fine as well. 3. Heat a wok on the high heat with 4 tablespoons of oil, when the oil is very hot, drop the ginger, lemongrass, yellow onion, garlic, chilli (finely crushed) into the pan, stir and fry for about 4 minutes. 4. Then add the marinated meat into the pan, stir-fry until the meat shrinks and looks quite firm (about 5 minutes). 5. Pour the water into the pan and cover, reduce the heat and cook until the meat is tender. 6. Next, pour the vegetables into this pan, stir, add sugar and salt and then cover the pan, wait until the potatoes and carrots are soft. 7. Now, pour the coconut milk in the curry pan. Try to test the taste and add seasoning, if necessary. 8. Dressing: Ladle curry into a deep plate and decorate with fragrant knotweed, some fresh peppers and white onion ( sliced). 9. Tips: Must be eaten while hot. Served with crunchy toasted white bread, white cooked rice or fresh noodles. Cook faster with pressure cooker. ---------------------------------------------------------------------------
Nutrition
Ingredients
