Post by Sink on Jan 29, 2018 17:19:37 GMT -5
(I'm pasting this from an email I sent to Krista last fall! It's been slightly re-formatted.)
Okay!! The nice thing about curry is it's really really customizable once you get the hang of what you're doing, but because it's so customizable there isn't one common recipe out there, and it's hard to get started because of that. So I'm going to tell you EXACTLY how I make mine and then from there you can decide if you want to swap out any ingredients or add different meat/vegetables.
INGREDIENT LIST
HOW YA DO IT
Okay!! The nice thing about curry is it's really really customizable once you get the hang of what you're doing, but because it's so customizable there isn't one common recipe out there, and it's hard to get started because of that. So I'm going to tell you EXACTLY how I make mine and then from there you can decide if you want to swap out any ingredients or add different meat/vegetables.
INGREDIENT LIST
- BOX OF GOLDEN CURRY SAUCE MIX
Notes: It looks like this. My grocery store has them in like the "international food" aisle next to the ramen? It comes in two sizes. One makes five servings and the other one is waaaay bigger. I think it's like 12 servings? You're going to want the five serving box.
(I think it's 3.5 oz?) or else you will have curry coming out of your EARS FOR WEEKS. Spicy level is up to you, but the medium hot has never done me wrong.
(I think it's 3.5 oz?) or else you will have curry coming out of your EARS FOR WEEKS. Spicy level is up to you, but the medium hot has never done me wrong.
- 1 LB BEEF
Notes: Either get a 1 pound package of "stew beef" or "stir fry beef" from the meat section of the store. This just means that they pre-cut the beef into nice little chunks for you so you don't have to fuck with chopping it into small cubes for your curry. It's so nice!
Uncooked beef doesn't keep well in the fridge for long, so I would recommend getting your beef NO EARLIER THAN the day before you make your curry.
Uncooked beef doesn't keep well in the fridge for long, so I would recommend getting your beef NO EARLIER THAN the day before you make your curry.
- 1 ONION
- 4 CARROTS
- 4 YUKON GOLD POTATOES
- 1 TBSP OLIVE OIL
- SHAKER OF SEASON SALT
, PEPPER, AND GARLIC POWDER
KITCHEN LIST
- Potato peeler (I got mine for $2 in like the section with pots and pans and spatulas and oven mitts and shit in the grocery store)
- Reasonably sized knife that's not a butter knife (you need to chop some veggies!!)
- CUTTING BOARD / BIG PLATE YOU CAN CUT ON
- LARGE POT WITH LID
- MEASURING CUP THAT CAN MEASURE 1/2 CUP
- BIG SPOON 4 STIRRING
HOW YA DO IT
- First off, you want to peel your potatoes. Grab your potato peeler and start peeling!! It doesn't matter how ugly your peeled potatoes are, because step 2 is...
- Cut your peeled potatoes into chunks! I usually cross-section mine into about 1/2 inch thick slices, and then cut those cross sections into squares to get nice potato cubes.
- Cut the top with the stem off your carrots, cut them in half the long way, and then chop them into approximately the same size chunks as your potato chunks.
- Take your onion and cut it in half. Then peel off the outer layer with all the weird flaky wrapper skin and throw that in the trash. bye bitch. Chop the rest of the onion very finely. Thank you helpful stock photo from Google images. That's about how small your pieces should be.
- DEEP SIGH OF RELIEF THAT YOU DON'T HAVE TO CHOP ANY MORE SHIT. take your big pot and put it on the stove. Dump in your 1 tbsp of olive oil, and turn on the heat to medium high (about 7 if your stove uses the 1-9 numbering scale.) Swirl the oil around so it coats the bottom of the pot evenly.
- Wait about 2 min for it to heat up, and then dump in your finely chopped onions and your pre-cut beef chunks. Thank the grocery store that you did not have to cut your own beef.
- Take your season salt shaker, the pepper, and the garlic powder and shake a few circles over the beef in your pot. Maybe like 1/2 tbsp or 2 tsp of each seasoning tops?
- Set a timer for 3 min and WATCH THAT SHIT SAUTE. About every 60 seconds, kind of stir it around with your big spoon just to make sure everything gets time on the heat source and nothing sticks to the bottom of the pan.
- Congratulations, you now have a pot full of weird onion oil and beef that's probably still really raw. Yum.
- USE YOUR MEASURING CUP AND DUMP IN 2.5 CUPS OF WATER
- ALSO DUMP IN ALL YA POTATOES AND CARROTS
- TURN THAT HEAT UP TO HIGH!!!!!!! GIVE IT A GOOD STIR
- Wait until it starts boiling. This will probably take a minute or two. Stir it occasionally in the meantime.
- Slam the lid on the pot, turn the heat down to low (about 2 on the 1-9 scale), and set a timer for 15 minutes. Give it a quick stir about every three minutes.
- Once the 15 min are up, add the curry sauce blocks to the pot! Set a timer for 5 minutes, and stir pretty thoroughly until the sauce blocks are completely dissolved. Then stir it some more for good measure just in case.
- Once the timer goes off, CONGRATS!!!! YOU NOW HAVE A FUCKTON OF CURRY!!! It's about 5-6 servings depending on how hungry you are.
Serve it over rice and enjoy being alive.