Tuesday, January 25, 2011
1/2 pound chuck roast beef (thinly slices)
1 cup cherry tomatoes (whole)
2 tablespoons Sambal mix (blend red hot cherry peppers, onion, garlic, and ginger)
1 tablespoon sweet soy sauce
1 teaspoon salt
1 can coconut milk
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated fresh ginger root
1 tablespoon olive oil
1 large potato (dice to an inch)
1/2 cup hot water
In a bowl, mix curry powder, cumin, coriander, cinnamon and grated ginger. Add 1/2 cup hot water to the mixture.
In a medium pot, heat olive oil.
Add beef and cover the pot.
Let the beef cook for about 10 minutes.
Add sambal mix. Cook for one minute.
Then add sweet soy sauce.
Add the curry mixture.
Cover for another 5 minutes.
Then add coconut milk, cherry tomatoes, potato and salt.
Bring to a boil.
Turn off the stove and add coriander leaves.
Turn off the stove.
Serve warm with white rice.