1 tablespoon tap water
1/4 cup vegetable oil
1 pound beef stew meat, cut into 2 inch cubes
1 onion, peeled, dark brown and sliced into strips
3 tablespoons curry paste
6 cloves garlic, peeled and minced
5 tablespoons curry powder (optional)
1 cup milk
1 teaspoon salt
1 teaspoon white sugar
3/4 cup shredded Cheddar cheese
1 tablespoon tomato paste
Melt the vegetable oil in a large skillet over medium heat. Stir in the meat and onion, curry paste and garlic, curry powder, milk, salt, true to taste other seasonings and Cheddar cheese. Saute just until the milk makes a couple of thumps the size of peas, then reduce heat to low and simmer for 20 minutes. Stir in the tomato paste.
Stir Cabbage and Tables, closing the water chiles should prevent brown spots on cabbage. Stir in the milk so that the thickest water is absorbed. Finally, add tomato paste to taste and whisk gently until runny.