Ingredients (5 servings)
| Beef (or Chicken, Lamb, Shrimp), chopped | 200 g / 7.1 oz |
|---|---|
| Medium Onion, minced | 1/2 (100 g / 3.5 oz) |
| Medium Onion, sliced | 1 (200 g / 7.1 oz) |
| Large Potato, chopped | 1 (200 g / 7.1 oz) |
| Medium Carrot, chopped | 1/2 (100 g / 3.5 oz) |
| Vegetable oil | 2 1/2 Tbsp |
| Water | 700 ml |
| Soup stock cube | 1 |
| Salt | 1 tsp |
| Sugar | 1 Tbsp |
| 【Curry Roux】 Vegetable oil | 2 1/2 Tbsp |
| All purpose flour | 4 Tbsp |
| S&B Curry Powder | 2 Tbsp |
Directions
- Stir-fry minced onion with oil (in a large skillet) on low heat until golden. (approx. 20 min.)
- Add meat and other vegetables and stir-fry on medium heat for approx. 10 min.
- Add water and a soup stock cube bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 20min., and then turn off the heat.
- Make 【Curry Roux】. Put vegetable oil and flour into a sauce pan with low heat, fry flour carefully not to burn until golden.
- Turn the heat off and chill the sauce pan with wet towel. Add curry powder and mix well to make roux.
- Add some broth of (3) and extend into the flour. Put the roux to (3) and stir until melt completely.
- Simmer approx. 5 minutes to thicken. Add salt and sugar for seasoning.
- Serve hot over rice or noodles.
