Milowise

Fingers Crossed Across Australia

Curry

CURRIED BEEF & PUMPKIN

Date: Author:

You will need :

500g rump, thinly sliced

2 tablespoons rice bran oil

1 or 2 tablespoons Thai red curry paste

1 cup coconut cream

½ cup beef stock

2 teaspoons brown sugar

400g butternut pumpkin, peeled, cut into small cubes

Steamed rice to serve

Method :

 Add half the oil to the beef and mix well.  Heat a pan on the rack over coals, ensuring it is hot.  Stir fry the beef in batches and set aside.  Reheat pan between each batch.
Add remaining oil and the curry paste, stir fry for 30 seconds.  Add the cream, stock, sugar and pumpkin.  Stir to combine.  Move to lesser heat and simmer for 8 minutes or until pumpkin is tender.
Return the beef to the pan and simmer for 1-2 minutes.  Do not let the mixture boil. 

 Accompany with rice or a potato in foil cooked on the coals.

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EASY PRAWN CURRY (or Fish, Cherabin or Red Claw Yabby)

Date: Author:

You will need :

 500g uncooked prawns, peeled and de-veined

1 tablespoon rice bran oil

1 brown onion, finely chopped

1 clove garlic, chopped

1 teaspoon minced ginger

1 tablespoon curry powder

½ cup fish stock

½ cup coconut milk

A pinch of sugar

¼ cup coriander leaves, chopped

 Method :

 Heat oil in a large saucepan.  Cook onion, garlic and ginger until onion is soft.  Add curry powder and cook, stirring, until fragrant.
Add prawns and cook, stirring for about a minute.  Stir in stock, coconut milk and sugar.  Bring to boil, then simmer, uncovered, for about 5 minutes or until prawns are cooked and sauce has thickened a little.   Serve over rice, topped with coriander.

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EASY LAMB CURRY

Date: Author:

You will need :

 500g diced lamb

2 onions, halved and thinly sliced

½ cup curry paste

400g can diced tomatoes

½ cup water

1 bunch baby spinach, trimmed, coarsely chopped, or 1 cup frozen peas

Method :

 Heat a little oil in the camp oven or a large saucepan on a rack over the coals and cook onion 4-5 minutes, till golden.  Add curry paste and cook, stirring 2 minutes till fragrant.  Add lamb and coat with paste.  Mix in tomatoes and water.  Simmer covered 30 minutes.  Check sauce.  If too watery, uncover and simmer a further 30 minutes until lamb is tender and sauce thickens slightly.  Stir in spinach or peas and simmer uncovered 3 minutes. Season to taste.  Serve with potato and pumpkin cooked in foil in the coals.

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