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Beef Curry

I learned to love curry while being stationed in Japan. My friends and I would go to the local curry restaurant around the corner from our house the first night back after every deployment.

Prep
Cook
Serves 4people
Ingredients
2
tbsp vegetable oil
2
cloves garlic, minced
1
large diced onion
2
seeded, diced jalapeños
1-2
seeded, diced habaneros
1 1/2
lb ground beef
1
can (8 oz) of crushed tomatoes
8
oz water
2-3
tbsp red curry paste (more or less to desired spiciness
2
cups sushi rice
4
cups water
4
chicken patties
4
slices of cheese (american or smoked gouda
Directions
1.
Heat the vegetable oil in a large skillet over medium heat. Once oil is hot, heat the garlic for 1-2 minutes, then sweat the onion until it is almost transparent. Add the jalapenos and habaneros and cook for another 2-3 minutes. Add the ground beef and cook until brown. Add the tomatoes, then fill the empty can they came in with water and add that to the pot. Increase the heat and stir until boiling. Drop the heat back down to a low simmer and cook covered for 30 minutes. In the meantime, Put 2 cups sushi rice and 4 cups of cold water into a medium sauce pan and heat covered until the water is boiling. Lower the heat to a slow simmer and cook 20 minutes then remove from heat. While the rice and curry is cooking place 4 breaded chicken patties into the oven to heat (follow package directions). With 2 minutes remaining put the cheese on top of the chicken.
2.
Once everything is done, dish the rice onto a plate. Place a chicken patty on top of the rice and spoon the curry on top of the patty. Serve.

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