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Beef Curry
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Beef Curry

2 teaspoons olive oil

1/3 cup finely diced onion

1 garlic clove, minced

1 pound lean ground beef

1 teaspoon salt

1/2 teaspoon black pepper

1 red bell pepper, seeded and chopped

2 teaspoons curry powder (I use 3)

1 teaspoon cumin

1 14-ounce can coconut milk

2 tablespoons fresh cilantro, chopped

Heat oil in skillet over medium-high heat. Add onion and garlic. Cook two minutes. Add beef. Cook 5 to 7 minutes or until meat is browned and cooked through, breaking up meat as it cooks. Add salt and pepper and stir. Drain any fat from bottom of the pan. (I use paper towels to soak up the fat.) Add red bell pepper, curry powder and cumin. Stir. Add coconut milk and bring to a simmer. Simmer five minutes. Remove from heat. Stir in cilantro. Serve over white rice. (Follow package directions on cooking rice. I use an Asian rice cooker.)
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