|Curry powder||1 teaspoon|
|Curry paste||2 tablespoons|
|Coconut milk||3 tablespoons|
Add large pieces of beef brisket to a large piece of fresh water and cook for 2 hours.
Dice most of the onions, put cooking oil in the pot, pour the onions and saute until they change color and serve.
Put the diced onion into the blender and break it up.
Put cooking oil in the wok, add a teaspoon of curry powder and 2 tablespoons of oil curry paste to the pan and stir fry, add potatoes and stir fry together.
Stir-fry the potatoes slightly and then stir-fry them with beef brisket.
Add the crushed onion puree, add two tablespoons of coconut milk, and stew the sirloin broth, then simmer over high heat and simmer for about 20 minutes, depending on personal taste and the degree of cooked and soft glutinous potatoes.
When the broth thickens, add salt and cook it out of the pan.