Recipe of Super Quick Homemade Filipino beef curry

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Before you jump to Filipino beef curry recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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As you can see, you don't have to turn to junk food or foods that are bad for you so you can feel better! Try several of these instead!

We hope you got benefit from reading it, now let's go back to filipino beef curry recipe. To cook filipino beef curry you only need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Filipino beef curry:

1. Take 500 g of beef brisket, cut into large cubes.
2. You need 1 cup of Greek yogurt.
3. Use 6 cloves of garlic, chopped.
4. Get 1 of large onion, chopped.
5. You need 1 of thumb-sized nub ginger, cut into small matchsticks.
6. Provide 2 of heap tbsp curry powder.
7. You need 2 tsp of smoked paprika.
8. You need 1-400 ml of can coconut milk.
9. Take 1 tbsp of palm sugar.
10. Take 2 of bay leaves.
11. Use 2 of large waxy potatoes, peeled and cut into 3 cm chunks.

Steps to make Filipino beef curry:

1. In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight..
2. Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned..
3. Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes..
4. Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged..
5. Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice..

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