A Dish that Needs More Rice After Eating-thai Beef Curry
1.
Prepare all the ingredients.
2.
Wash the beef, put it in the pot and cook for about ten minutes, turn off the heat when the floating powder comes up, remove the beef and rinse.
3.
Put more water in the pot, pour the cleaned sirloin, add three slices of ginger and 10 grams of cooking wine. After boiling on high heat, turn to low heat and cook for three hours. Then remove, pour the boiled sirloin soup into a bowl and set aside. Cut potatoes into pieces and boil softly in a pot. Remove and set aside. Cut the green onion, ginger, and garlic into the minced pieces when boiling the sirloin.
4.
Pour oil into the pot, turn to low heat when it is 50% hot, add green onion, ginger and garlic until fragrant.
5.
After the aroma comes out, pour the sirloin and stir fry a few times and add 10 grams of cooking wine. Stir fry for a while and add a little sirloin soup.
6.
Put the yellow curry in the pot, add half of the sirloin soup and stir quickly evenly.
7.
Pour the potatoes into the pot, then pour the remaining sirloin soup into the pot and stir for a while.
8.
Add 60 grams of coconut milk and some sugar, and continue to mix.
9.
Add a little milk, stir evenly, taste the taste, feel almost like it, squeeze in the right amount of lemon juice and it will be out of the pot.
Tips:
1. Cook the sirloin for three hours to achieve a soft and instant taste.
2. The yellow curry used is Real Thai, even without lemongrass, the taste is more authentic.
3. Potatoes also need to be cooked in advance to soften.
