500g of beef brisket, 500g of potatoes and 250g of carrots.

Seasoning:

Thai red curry, a little citronella, salt, coconut milk, red pepper, butter, black sesame and rice.

Exercise:

1, cut the brisket into small pieces and blanch it. In advance: mince onion, cut potato into small pieces, cut carrot into hob pieces, cut red pepper into sections, and cut coriander into sections.

2. Stir-fry the onion with butter in a pot, then add the above materials into a pot with red curry sauce, add coconut milk and salt, and add water, without adding all the materials.

3. After boiling, simmer on low heat 1.5-2 hours, during which the materials should be stirred to avoid sticking to the pot at the bottom.

4. When the water is almost dry, add the red pepper, put it on the plate with the rice, and sprinkle with cooked black sesame seeds.