Coconut Beef Curry

Cocnut Beef Curry

Recipe by:

Chef Skip Laskody with Harris Teeter


1 tbl. oil

2 lbs. rump roast cut into 1 inch strips

2 lg onion, sliced

2 cloves garlic, chopped

2 tbl. paprika

2 tbl. cumin

2 tbl. red Curry Paste

4 med. russet potatoes

1 lb. baby carrots, peeled

2 tsp. tomato paste

12 oz. coconut milk

1/2 cup water

1/2 bunch cilantro, chopped

In a large nonstick skillet, heat the oil over medium-high heat. In batches, add beef strips and cook for 2 to 3 minutes per batch or until browned on all sides. Add onion, garlic, paprika, cumin, cinnamon and red curry paste. Saute for 2 minutes ot until fragant . Add potatoes and carrots.

In a small bowl, combine tomato paste., cocnut milk and water and mix well. Add to skille, stir to combine with meat and vegetables. Cover, set to low heat and cook for 1 1/2 hours.