Monday 10th January 2011

Morning Tea at Work
Natural Greek Yoghurt with Wholegrain Rolled Oats and Honey

For dinner tonight, I felt like curry. I used a piece of 'ossobucco' beef that I found in the freezer. We have a huge curry tree out the front and it's fantastic for whenever Mum makes curries. She will ask me to go outside and break off a few branches of the aromatic leaves for her.

Red Beef Curry


  • 200g beef (usually chuck or gravy beef), cubed
  • 1 Tbn olive oil
  • 1/2 small brown onion, diced
  • 3 Tbn red curry paste
  • 1 Litre beef/chicken stock
  • 1 cup coconut milk
  • 2 Tbn tomato paste (optional)
  • 2 medium sized carrots, peeled and chopped
  • 2 medium sized potatoes, peeled and chopped
  • a handful of fresh curry leaves

    1. In a pot, heat the olive oil and brown the beef.
    2. Remove the beef and set aside. Add the onion to the pot and sautee the onion.
    3. Add the curry paste (and tomato paste if desired) and fry for a minute or so until the flavours are released.
    4. Pour in the stock, return the beef, add the potatoes and carrots and bring to the boil.
    5. Add the coconut milk and the curry leaves.
    6. Simmer on a low heat until the potatoes are cooked, stirring occasionally.
    7. Serve with rice or crusty bread.

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