Indonesian Beef Curry with Coconut Rice

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

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 30%
  • Fat: 9.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.9g
  • Carbohydrate: 18.6g
  • Fiber: 1g
  • Cholesterol: 64mg
  • Iron: 3.1mg
  • Sodium: 536mg
  • Calcium: 26mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Indonesian Beef Curry with Coconut Rice Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy