Beef curry with basil and spring onions as garnish.

Any day Curry

Any day Curry

I call this any day curry because you basically could make this any day of the week. Curry is a very easy and versatile food to make. It doesn’t have any set of ingredients you need. As long as you have curry paste and coconut milk, you are all set. You can use variety of different vegetables, beef, chicken, pork or fish. Lot of things are good in a curry, you just choose what you add, or just what you have left in the fridge. I see many curry recipes just asking for 1-2 different vegetables and chicken or beef so you may easily have ingredients for a great curry in your fridge.

Weekend alone requires comfort food

This Sunday I made some curry, my girlfriend was away for the weekend and I wanted to cook some comfort food for myself. I also wanted to make something spicy as she is not a friend of spicy food, so I don’t get to cook like that so often 🙂

Beef strips in marinade
Beef strips marinating in honey,
soy sauce and black pepper.

I chose a beef curry in bulgur this time, usually I end up making chicken curry with rice when making it at home. Not this time however.

I had thin strips of rump stake from a butcher which I fried in a wok pan just to cook them through. Don’t want to overcook the beef. Take the beef aside and keep warm. Cover with foil for example.


Below see a choice of vegetables I used.

Chopped vegetables
Mushrooms, zucchini, carrots, broccoli, garlic, green chili pepper, red onion and red paprika.



I first put carrots on the pan, then followed by onions and paprika, then the rest. Different vegetables have different cooking times and I wanted the vegetables to have a bit of a bite left. Mushy vegetables make a very sad curry.

Vegetables being cooked after the beef was prepared.
Vegetables being cooked after the beef was prepared.




While the vegetables are being prepared, I boiled some water ready. So when I start making curry sauce, I can start cooking bulgur in that water. I think it’s a perfect alternative for rice and did go really well with curry, I’ve used bulgur before in some other food but not before with curry.


Off to the sauce

Curry paste in oil
Curry paste being fried in a bit of oil.

After the vegetables had been cooked enough, I took them off the pan and took 2 table spoons of oil and about 3 table spoons of curry paste, I used Blue Dragon red curry paste. I fried the paste for a minute or 2 and then poured in 1 can of coconut milk. Stir sauce well so that the curry paste and coconut milk are mixed together. I left the curry to simmer till the bulgur was ready, which I started to cook at the same time with curry paste. Bulgur takes about 10 minutes to be ready.

At the end I added the vegetables and the beef in the curry sauce, just sink them in the sauce. Be careful not to burn the bulgur, it’s ready when all the water has evaporated.

All prepared and ready for serving.
All ready to be served. And it was delicious!


Do you have any favorite ingredients for curry? Let me know 🙂



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1 Comment

  1. I love some crushed lime leaves and some ginger in my curry. Adds some pepper and fruitiness to the flavour.

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