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Indonesian Beef Curry with Coconut Rice

Yield 6 servings
Coconut milk in the rice helps tame the heat from the serrano chiles. For milder curry, seed the serranos.

Ingredients

  • Curry:
  • Cooking spray
  • 1 1/2 pounds lean top round, thinly sliced
  • 1 1/2 tablespoons canola oil
  • 1/2 cup thinly sliced shallots
  • 2 tablespoons minced peeled fresh ginger
  • 6 garlic cloves, thinly sliced
  • 2 serrano chiles, thinly sliced
  • 2 teaspoons ground coriander
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 3 cardamom pods, crushed
  • 1 (3-inch) cinnamon stick
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 tablespoon fresh lime juice
  • Rice:
  • 1 1/4 cups water
  • 1 cup uncooked basmati rice
  • 1 cup light coconut milk
  • 1/4 teaspoon salt

Nutrition Information

  • calories 280
  • caloriesfromfat 30 %
  • fat 9.4 g
  • satfat 3.4 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 27.9 g
  • carbohydrate 18.6 g
  • fiber 1 g
  • cholesterol 64 mg
  • iron 3.1 mg
  • sodium 536 mg
  • calcium 26 mg

How to Make It

  1. To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.

  2. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.

  3. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.