One of the things I enjoy most about traveling to exotic places near and far is immersing myself in the culture, getting to know the people, their customs and their food. When I am on the road, everything is a go. I will try any cuisine. Well, just about any cuisine.
I am adventurous, but I have my limitations when it comes to food. It’s about the overall preparation and presentation. If it doesn’t look good, smell good or sound good, I will pass. The first time I heard a lobster scream while cooking, I could not eat it, even though it smelled good and looked good on the plate when served in a restaurant off the beaten path. I couldn’t get past the squeal.
Exploring communities and dining at family owned restaurants have always ended with a fabulous meal and usually a great tale of how the dish ended up on the menu.
During a trip to Nassau, Bahamas, I enjoyed grilled grouper and conch fritters. Octopus doesn’t sound appealing, but I can attest it made for an incredibly delicious seafood soup at a beachside restaurant in Puerto Vallarta, Mexico.
The chicken karahi served with a brownish red curry sauce I enjoyed at a bistro in Mississauga, Canada still makes my mouth water. That is what motivated me to create my own curry dish with fresh cubed beef. Check out the recipe below for creamy beef curry. Enjoy!
2 POUNDS CUBED BEEF
1 TABLESPOON COURSE SEA SALT
1 TABLESPOON GROUND BLACK PEPPER
2 TABLESPOONS CURRY POWDER
1 TABLESPOON TURMERIC POWDER
1 TEASPOON CAYENNE PEPPER
1 TEASPOON PAPRIKA
1 TEASPOON GROUND GINGER
1 CUP DICED YELLOW ONIONS
1 CUP DICED RED PEPPER
2 TABLESPOONS MINCED GARLIC
3 OUNCES RED CURRY PASTE
1 CAN OF COCONUT MILK
1/3 CUP EXTRA VIRGIN OLIVE OIL
SEASON BEEF WITH SEA SALT, BLACK PEPPER, GINGER, PAPRIKA AND CAYENNE PEPPER.
HEAT OLIVE OIL IN SKILLET
ADD SEASONED BEEF TO OLIVE OIL
COOK BEEF UNTIL DONE
ADD ONIONS, GARLIC AND RED PEPPER TO BEEF.
COOK AN ADDITIONAL MINUTE
ADD COCONUT MILK, CURRY PASTE, TURMERIC, CURRY POWDER TO BEEF
COOK FOR THREE MINUTES
NOTE: ADD CHICKEN, LAMB, OR SHRIMP TO THIS RECIPE.
NOTE: CAN BE SERVE OVER BROWN RICE, WHITE RICE, EGG NOODLES, POTATOES OR ORZO.