Coconut Beef Curry
est. 450 cal
FRESH FROM THE STORE
- 1 Flank Steak
- 1 can Coconut Milk
- 1 Bird Eye Chili
- 3 tbsp Peanuts or Cashews
- Cilantro Leaves for Garnish
FROM YOUR PANTRY
- 3 tbsp Thai Curry Spice Mix
- 1 cup Basmati Rice
- 2 tbsp Fish Sauce
- Salt to taste
- Coconut or Vegetable oil for cooking
- THAI CURRY SPICE MIX INCLUDES:
- Turmeric, Coriander Seeds, Garlic, Kaffir Lime, Salt, Curry Leaves
Wash cilantro and chili. Remove cilantro leaves from stalks. Dice chili. Crush peanuts. Set ingredients aside. Cut steak into cubes or slices.
Heat up 1 ⅓ cups of water in a pot. Once boiling, add rice, cover and reduce the heat to low. Cook rice for about 12 to 15 minutes, or until the rice is tender and completely has absorbed the water. Set the rice aside and fluff it with a fork.
Add Spice Mix, Coconut Milk in a bowl and stir until ingredients are mixed very well and the sauce has a creamy consistency.
Heat up oil in a pan at high heat. Place beef cubes in pan and sauté on each side for 1 – 2 minutes, or until it has the desired doneness.
Stir in the coconut milk mixture and let the sauce simmer low to medium heat for about 5 minutes until it thickens. Stir occasionally.
Divide portions in two. Place rice on a plate or in a bowl. Spread beef coconut curry sauce on top. Garnish with crushed peanut or cashews and fresh cilantro leaves.