Ingredients
Units
Scale
For Curry
- 2 tbsp cooking oil
- 12 oz ground beef, pork, chicken, lamb or impossible meat
- 5 to 7 cloves garlic, finely chopped
- 2 oz ginger, finely chopped
- 1 medium size carrot, finely chopped (approximately 1/2 cup)
- 1 medium size onion, finely chopped (approximately 1 1/2 cup)
- 1 cup chicken stock
- 4 oz curry sauce block (I like Vermont brand)
- 3 tbsp ketchup
- 1 tbsp worcestershire sauce
To Serve
- Warm cooked rice
- Hot spring, poached, fried, soft boiled or scrambled egg
- Dried or fresh parsley
Instructions
- Heat a wok or a thick bottom pot over medium heat, add cooking oil. Add ground beef and breakdown into small pieces. Cook 3 to 4 minutes or until fully cooked.
- Add chopped garlic, ginger, carrot and onion. Stir fry with beef until you can smell aroma, about 3 to 4 minutes. Pour 1 1/2 cup water and chicken stock, bring it to boil. When it’s boiling, add curry sauce block, ketchup and worcestershire sauce. Stir to combine all sauces with liquid. Bring it to light simmer and keep simmering 3 to 5 minutes.
- Curry is ready, so you can serve on top of warm cooked rice as I did or toss in noodles, super yum! If you want to, you can top it with any style of egg you prefer, I topped with hot spring egg. Garnish with dried or fresh parsley and it’s done! Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
