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Side dish for Beef Curry

s
schoenick Nov 21, 2008 01:19 PM

Anyone have any recipe recommendations for a side dish to make with Beef Curry?

thanks in advance,
bethany

  1. Cheese Boy Nov 22, 2008 06:04 AM

    My side is usually basmati rice, and a cucumber-iceberg-tomato-onion-salad. Drizzle the salad with fresh lemon. Other times I opt for naan instead of rice, but otherwise it's usually the same routine.

    I'm going to suggest perhaps making sesame asparagus if you're looking for a vegetable side dish. Aloo gobi is a good vegetable choice as well. HTH.

    1. ipsedixit Nov 21, 2008 09:03 PM

      Kimchi

      1. todao Nov 21, 2008 07:29 PM

        East Indian Beef Curry or Japanese Beef Curry?

        1 Reply
        1. re: todao
          babette feasts Nov 22, 2008 01:01 AM

          Or Thai curry? Green? Yellow? Red?

        2. s
          spkspk Nov 21, 2008 03:16 PM

          Assuming you're already serving with rice, I usually serve fukujin-zuke (Japanese red pickled radish) with curry.

          1. t
            torty Nov 21, 2008 01:42 PM

            Assuming you are serving with rice? I like something with tartness. Marinated cucumbers in sour cream are nice- lightly salt and sugar the thinly sliced cukes and mix up with some sour crea, vinegar and thin sliced onion

            1 Reply
            1. re: torty
              n
              nickblesch Nov 21, 2008 10:14 PM

              I would also vote for something tart. Perhaps some shredded Napa cabbage tossed with julienned carrots, some rice wine vinegar (or some type of citrus juice), and some salt to perk it up?

              Also, I had a salad at a Thai restaurant that was absolutely delicious: julienned papaya and carrot, thin-sliced red onion, and some serrano chilies gracing the top of the little pile. It's tasty, and it looks beautiful - small green rings on top of an artful pile of yellow, orange, and crimson? It didn't know whether to frame it or eat it. :D

            2. CindyJ Nov 21, 2008 01:29 PM

              Jasmine rice would go well. But when I make curried chicken, I add a package of Israeli couscous right to the pot for the last 10 minutes of cooking time; that way the couscous (which really isn't couscous, but a toasted pasta product similar to orzo) absorbs the flavor of the curry.

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