Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Curry rice (Korean style)




Source of Recipe


the web


List of Ingredients




1 lb stew beef

1 carrot

1 large potato

1 large onion

1/2 red bell pepper

1/2 green bell pepper

1/3 cup corn

1/4 cup chick pea

5 tablespoons vegetable oil

12 cups water

1 pack curry sauce mix(8-9 oz)*


Recipe



Cube vegetables.

Add oil to a large pot over high heat.
Saute beef for 2-3 minutes, add onion, carrot and potato, cook for another 2-3 minutes.
Cover with water, bring to a boil, reduce to simmer.
Cook for 20-30 minutes until the potato gets almost tender.

Add bell peppers, cook for 5 minute.
Break the curry mixture add to the pot, stir until they are dissolved.
Put corn in, cook for 2-3 minute.
At the last minute, add peas and cook for 2-3 minutes.

Serve with rice.

cool tip !
* Curry sauce mix is a combination of curry mixture and starch.
It is very convenient because you don't have to buy several spices.
You can find either powdered type or solid brick type in a Asian grocery.
They come in different flavors from mild to hot.
I find brick type is easy to use because you can just put in a hot water.
For powder type, you have to mix with some cold water, then add to a hot soup.


Serves 12.