Volcano Curry

local_grocery_store Ingredients

• 1.5 lbs beef chuck roast, cut into 1-inch cubes
• 1 onion, diced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp tomato paste
• 1 can coconut milk
• 1 cup water
• 1 Carolina Reaper pepper, minced
• 1 Trinidad Moruga Scorpion pepper, minced
• 1 cucumber, diced
• 1 cup plain yogurt

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. 2.Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes. Add the tomato paste and cook for another minute.
3. 3.Add the beef back to the pot, along with the coconut milk, water, and minced peppers. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, until the beef is tender and the sauce has thickened.
4. 4.While the curry is cooking, make the cucumber raita. Mix together the diced cucumber and plain yogurt in a small bowl.
5. 5.Serve the curry with rice and the cucumber raita on the side.

lightbulb_outline Tips

• chevron_rightWear gloves when handling the hot peppers to avoid getting the oils on your skin.
• chevron_rightIf you can't find the Carolina Reaper or Trinidad Moruga Scorpion peppers, you can substitute with other hot peppers like habanero or ghost peppers.