In curry in a hurry we have another delicious meal designed to be rapidly prepared with the very least amount of effort on your part. To achieve this we will use ingredients that are already cooked or very nearly so as well as some prepackage flavors (cup-a-soups etc.). So for busy people on the go let’s get to it.

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Ingredients

• 500 Grams (about 17½ Ounces) of Lean Diced Beef
• 100 Grams Snow Peas
• 1 Large Brown Onion
• 1 Kumara (exceptionally tasty type of sweet potato)
• 1 Clove of Garlic
• 4 Cups of Boiling Water
• 2 Tablespoons of Olive Oil (one for cooking and the other to season diced beef)
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)
• 2 Sachets of Thai Red Curry Cup-A-Soup

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Method

1. Peel, trim and crush garlic (use a garlic press)
2. Add 1 tablespoon of olive oil to a large mixing bowl and give it a swirl. Add in crushed garlic and swirl.
3. Now add in diced beef and give a quick swirl. Add freshly ground sea salt and freshly ground black pepper. Toss and swirl diced beef to ensure adequate seasoning coverage for every piece of diced beef. Set diced beef aside for now.
4. Rinse, trim and halve the snow peas
5. Peel, trim, rinse and chop the kumara into pieces roughly the same size as the diced beef or a little bigger for a chunkier curry
6. Peel, trim, rinse, slice into rings then dice rings into quarters
7. Bring 4 cups of water to a boil
8. Heat the olive oil in a large saucepan over a high heat
9. Once oil is up to temperature add beef in batches. We only want to sear and brown the beef at this point in time rather than cooking it totally since the meat will continue to be cooked at various other stages in this recipe.
10. Once browned transfer beef to aluminum foil covered plate and set aside for now.
11. Add a little more olive oil if necessary then add in the next batch of beef and repeat the above cooking cycle. Continue repeating cooking cycle until all of the diced beef has been browned.
12. Add some more olive oil if necessary then return saucepan to heat to reheat. Once back up to temperature add in the onions and cook until onions are soft (about 5 minutes)
13. Add the two Thai Red Curry Cup-A-Soup sachets to the 4 cups of boiling water and stir well to thoroughly combine. Once combined reduce heat but keep very hot.
14. Add the kumara to the saucepan with the onions, swirl and cook for about 2 minutes stirring all the while
15. Now return beef back to saucepan to join the onions and kumara
16. Stir in the Thai Red Curry soup mixture and simmer until beef is cooked and tender (about 40 minutes)
17. Add the snow peas, stir well and continue simmering for another 5 minutes
18. Taste and add some extra sea salt/black pepper to taste if required.
19. Once satisfied, cover pot and simmer for another 3 minutes or so. This curry in a hurry is now ready to be served and consumed.

Serving Curry in a Hurry:

• Curry is best served hot over a bed of fluffy steamed white rice.
• Try serving in a bowl with crusty bread or toast for breakfast the next morning. Doesn’t it seem that; like always, a stew, curry or casserole tastes just so much better when reheated the next day?
• Try serving curry with a dollop of yoghurt you’ll be glad you did. Curry keeps well refrigerated or frozen.
• You might even consider taking a flask of hot curry to school or work the next day. If school or work have a microwave oven you can access then even better you can have your curry piping hot. Do enjoy!

Yield: 4 Adult Servings

Curry in a Hurry Preparation Time: 10 Minutes

Curry in a Hurry Cooking Time: 50 Minutes