Beef Curry

 
Curry-1.jpg

The Pita Bread

  • 1 Cup Lukewarm Warm Water

  • 1 Packet Dry Active Yeast

  • 1 Tablespoon Honey

  • 3 Cups All-Purpose Flour

  • 1 Tablespoon Olive Oil

  • 1 3/4 Teaspoons Salt

To Serve

  • Jasmine Rice

  • Plain Greek Yogurt

  • Thai Basil, Chopped

The Curry

  • 1 1/2 lb. Beef Chuck, Cut Into 1 1/2” Cubes

  • 1 Medium Yellow Onion, Thinly Sliced

  • 1 Red Bell Pepper, Sliced

  • 2 Pounds Sweet Potatoes, Peeled And Cut Into 1 1/2” Cubes

  • 4 Cloves Garlic, Minced

  • 1” Knob Of Ginger, Peeled And Minced

  • 1 Thai Chili

  • 1/4 Cup Red Curry Paste

  • 1 Can (14 Oz.) Of Coconut Milk

  • 1 Can (14 Oz.) Of Coconut Cream

  • 1 Tablespoon Fish Sauce

  • 1 Lime, Juiced

  • 2 Tablespoon Brown Sugar

  • Coconut Oil

Preparing The Meal

Begin by setting a large heavy bottom pot on high heat, and heat a teaspoon of coconut oil. When the oil is ready, brown all sides of the meat until golden brown. You will want to work in batches, adding more oil as needed. When all of the meat is browned, remove the meat and set aside on a plate.

Next, add two teaspoons of coconut oil and sauté the onion, ginger, and chilis (adding more chilis for extra heat) until they begin to soften. Then, move the vegetables to the side of the pot to create a well in the middle, and add a tablespoon of coconut oil. When oil is hot, add the curry paste to the well and fry it in the oil for about 30 seconds. Begin mixing the paste with the vegetables, stirring to combine.

When the vegetables and paste are combined, add the coconut cream, coconut milk, fish sauce, lime juice, and sugar to the pot. Stir all of the ingredients until well combined. Add the bell peppers, sweet potatoes, and the browned meat. Reduce the heat to the low, and cover with a lid. Gently simmer until the meat is fork tender, this could take a couple of hours. As the curry cooks, make sure to periodically taste it. You may need to add extra sugar or lime juice to balance the acidity or richness. Season with salt as needed.

While the curry simmers, you can begin making your pita bread.

Begin by adding the water, sugar, and yeast to the bowl of a stand mixer with 1 cup of flour. Stir everything until fully combined and set aside for 15 minutes. During this time the mixture will begin to bubble and foam.

After 15 minutes, add the olive oil, salt, and 1 1/2 cups of flour. Mix on low using a dough hook attachment, until the dough is soft but does not stick to the sides of the bowl. You may need to add more flour if the dough is too sticky. Add an additional 1/4 cup of flour at a time as needed, until the dough is no longer sticky. When the dough is no longer sticky, knead on low for 5 minutes. Then, remove the dough from the bowl of the mixer, and form it into a ball. Place the dough ball in a lightly oiled bowl. Coat the ball with oil, and cover with a clean towel. Allow the dough to rise for 2 hours, or until doubled in size.

After the dough has risen, remove the dough from the bowl and set on a floured work surface. Form the dough into a ball, and cut it into 8 equal pieces. Form each of the eight pieces of dough into a small ball. As you form each ball, pull the dough from the sides, and tuck the ends underneath the bottom to form a smooth surface on top. Place each ball on the floured work surface, leaving about an inch between them. Cover the dough balls with a a clean towel, and allow the dough to rest for 30 minutes. When the dough has rested, roll each dough ball into a flat and round disk. You want each pita to be about 1/4” thick. Once the dough is rolled out, allow it to rest for 30 minutes.

While the pita dough rests, prepare the rice using your preferred method.

When you are ready to cook the pitas, brush a small amount of olive oil on a cast iron skillet. Heat the pan over medium-high heat. When the pan is ready place one dough disk on the skillet, and cook until the bread begins to puff, about 2-3 minutes. You want the bottom to be lightly browned. Flip the pita and cook for an additional 2 minutes. As each pita is cooked, wrap them in a clean towel while you cook the rest.

To serve, fill a bowl with the cooked rice. Spoon the curry over the rice, and top with yogurt and Thai Basil. Serve with a warm pita, and enjoy immediately.

 
Ty Kepler