Indonesian Beef Curry with Coconut Rice

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

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Mark Scarbrough,

May 2007
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