Coconut Beef Green Curry

South-Africa is huge on curry dishes and we literally have hundreds if not thousands of different versions on this delightful dish. This Coconut Beef Green Curry, gets it’s color from the Coriander paste as well as from the Peas.

When my kids were little we always had more of a curry-spiced curry dish, if you know what I mean, but as they grew up, I steadily started to change over to a mild curry and as we, Roy and I that is, never really liked too hot dishes, we ended up with our curries somewhere between Mild and Strong, but more leaning towards the Mildly spiced.

If you ever get to come over to South-Africa and are in the Durban area, I strongly recommend a good Bunny Chow, which is either a half- or quarter loaf of bread, hollowed out and filled with delicious, spicy curries – from chicken and beef to mutton and many more. We have Bunny Chows in some take-out restaurants in Gauteng, but they just do not measure up to the ones found in Durban.

Now and then I would make homemade Bunny Chows, but it’s not the same, no matter how I try to spice it up, or change the method of cooking.

Anyhow, if you like, you can always serve this Coconut Beef Green Curry in a hollowed out half or quarter bread {be careful to leave a thick enough wall and bottom, otherwise the filling might soak through}

COCONUT BEEF GREEN CURRY

4 – 6 Servings

INGREDIENTS:

750g Lean Beef, cubes or tips
2 TB Olive Oil
1 Large Onion, chopped
1 TB Coriander Paste
2 t Garlic and Ginger Paste
2 t Turmeric
3 TB Curry Powder {I use medium strength}
1 can (410g)  “Lite” Coconut Milk
1 cup Beef Stock
3 Large Potatoes, peeled and cubed
1 cup Frozen Peas
Salt and Black Pepper, to taste
Cashew Nuts, optional

DIRECTIONS:

1.) Heat the Olive Oil and brown the Beef in a large saucepan – remove from saucepan and keep aside.
2.) Add a little more Oil, if necessary, saute the Onions until just soft – add the Coriander Paste, Garlic and Ginger Paste – sir through – add the Turmeric, Curry Powder, half the Coconut Milk and the Beef Stock, stir well to combine and bring to the boil.
3.) Add back the Beef and also the cubed Potatoes – cook 30 minutes or until the Potatoes are tender.
4.) Stir in the Peas and the remaining Coconut Milk – cook another 10 minutes – season to taste with Salt and Black Pepper.

Serve with a sprinkling of Cashew Nuts if using and fresh bread or over steamed Basmati Rice.

(The sauce will thicken on standing)