All the ingredients:
The recipe:
You will need the following:
* 1 tbsp (or to taste) Patak's Hot Curry Paste (or similar other brand. My fiance is a bit of a spice wimp so I used Mild paste)
* 1 medium onion
* 1/2 (each) green pepper and red pepper
* Coconut milk
* 1 tbsp minced garlic
* 1 tbsp minced ginger
* 1-2 tbsp EVOO
* Thinly sliced beef steak
* Cream
* Yogurt
* Naan bread (I like the garlic naan from Zhers/PC)
* Butter
* Curry Powder
* Cooked basmati rice
Recipe
1. Pre-cook beef. Thinly slice all the veggies (onion/peppers) and set aside.
2. In a frying pan or wok, heat the oil and add the garlic and ginger. Cook on med-medium/low heat. Drizzle coconut milk on top.
3. Add beef to the pan, allow to heat through.
4. Add the veggies you cut and put in a bowl earlier. Stir-fry with the meat for about 2 minutes.
5. Take curry paste and add it to the pan. Stir to coat the meat and vegetables.
6. Slowly add creamer or more coconut milk to the pan until a sauce forms. This really is a matter of preference. If you add too much cream, don't worry - it will thicken.
7. Spoon mixture over basmati rice and drizzle yogurt or more coconut milk over the rice. Helps to tone down the spice.
If desired, serve with naan bread. Heat in the oven for a few minutes, put a bit of butter on the hot naan bread, cut into quarters and serve alongside vindaloo.
Enjoy!
The curry simmering away on the stove:
The final product:
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