Short ribs curry with mushrooms & green bell peppers
meat is very soft and falling from bone. curry has sutle taste and green bell peppers and mushrooms drive the taste of this dish.
Short ribs curry with mushrooms & green bell peppers
meat is very soft and falling from bone. curry has sutle taste and green bell peppers and mushrooms drive the taste of this dish.
Cooking Instructions
- 1
chop onions into quarter, green bell peppers into square, mince garlic and tomato into quarters.
- 2
Marinate short ribs into large bowl for 30 minutes with soy sauce, vinegar and curry.
- 3
preheat pot and pour olive oil, sautee onions, garlic then add meat for 5 minutes.
- 4
add the green bell peppers and mushrooms simmer for 3 minutes.
- 5
pour the sauce that was used to marinate the meat and add 1 cup of water. boil for 15 minutes then simmer for 20 minutes or until the meat is soft and tender.
- 6
dissolve the sauce until nice and thick and skim off the meat oil fat.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Chicken Green Curry Chicken Green Curry
Green curry from scratch. Substitute meat and vegetables as preferred. Tip: I cook for 2, so I prepare the full curry paste recipe and put half in the freezer for next time.
-
Vegetarian Curry Vegetarian Curry
I adapted a curry recipe from "vege dining", a website I love.It is free of animal derived ingredients and doesn't use a lot of oil, so it's ideal to feed to small children as well.Add richness using sesame paste. You could probably use peanut butter instead. Adjust the amount of spices to taste. Reduce the curry powder for small children. Try to use preservative and MSG-free ketchup and sauce as much as possible. If you are allergic to wheat, dilute rice flour, kudzu starch, or katakuriko with water and add at the end to thicken the sauce. Recipe by Naokki-
-
Indian Curry with Green Peas and Paneer Indian Curry with Green Peas and Paneer
This is one of my favorites. In India, this is called Mattar Paneer, and it's widely eaten. It's a refreshing summery curry that is easy to make.You can use cashew nuts instead of paneer. If you do, chop it up finely and add it at Step 5. It will make the curry very rich. For 3 servings. Recipe by Plabar -
Summer Veggie Curry Summer Veggie Curry
This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux.Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty.If you add potatoes (or kabocha squash), cook them through, then add when you add the roux.Adjust the amount of water to taste. Recipe by Mawaru7 -
Vegetable Curry Vegetable Curry
Healthy and very tasty curry, with ingredients similar to a thai massaman curry. Also versatile, use any vegetables you like such as broccoli, cauliflower, zucchini, etc.
-
Summer Vegetable and Pork Curry Summer Vegetable and Pork Curry
I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.If the tomato skin bothers you, please use parboiled tomatoes.The cooking time is shortened because you don't use potatoes or carrots. For 4 to 5 servings. Recipe by annnnn -
Green curry mussels Green curry mussels
Combining the spicy and sweet flavours of green curry with the savoury taste of mussels, this quick and simple dish is a must try for seafood fans.
-
Curry Flavored Green Pepper Curry Flavored Green Pepper
I created this recipe because I wanted to eat the green peppers with refreshing curry flavor.For those who like spicy flavour, you can try with chili peppers. Recipe by Pukuttopukumaru -
Vegetables Curry Vegetables Curry
http://www.bbcgoodfood.com/recipes/420629/cauliflower-and-potato-curry?IGNORE_GEO_REDIRECT_ONCE=true
-
Chicken Curry Chicken Curry
This is our family's staple curry dish.It's so delicious that even a restaurant specializing in curry can't beat.Once you taste it, you won't be satisfied with normal curry anymore.I measure water using the can of the canned tomatoes.1 can holds about 400 ml.Microwaving onions in ahead of time reduces stir-frying time. Recipe by Nassan
More Recipes
Comments