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Recipe by Rochelle Daniel

Bombay Green Curry

Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Green Curry

  • 2 cups loosely packed cilantro (leaves and stems)

  • 1 plum tomato, quartered and insides removed

  • 2 large garlic cloves

  • 2-inch piece ginger, grated

  • 3 tablespoons unsweetened shredded coconut

  • 3-4 jalapeños, seeds and insides removed

  • 1/4 cup water, plus more as needed

  • 3 tablespoons Gefen Canola Oil

  • 1 large onion, diced

  • 3 medium potatoes, peeled and cut into large chunks

  • 1 and 1/4 to 1 and 1/2 pounds flanken, oyster steak, or stew meat, cut into 1-and-1/2-inch chunks

  • 1 teaspoon salt

  • 1/2 teaspoon ground Gefen Black Pepper

  • 1/2 teaspoon ground turmeric

  • cooked rice, for serving

Directions

Prepare the Curry

1.

Prepare the curry sauce: Place cilantro, tomato, garlic, ginger, coconut, jalapeños, and water into a blender and process. If needed, add more water one tablespoon at a time (so as not to make it too watery) and blend until smooth. Set aside.

2.

Heat oil in a large pot. Add the onion and sauté for two minutes.

3.

Add the meat, salt, pepper, and turmeric and brown the meat for five minutes. Add the potatoes and brown, cooking another five to seven minutes.

4.

Add the curry and scrape any brown bits from the sides and bottom of the pot, mixing everything together.

5.

Bring to a simmer, cover, and cook over low heat until the meat and potatoes are soft and cooked through, about 45 minutes. Serve over rice.

Bombay Green Curry

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