Yield
6 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

carolfitz's Review

falljunelaker
March 31, 2014
Great flavors, great presentation. Don't be thrown by list of ingredients, not too time-consuming, pretty easy. Partially froze sirloin (instead of round) then sliced thin. Subbed beef broth for water & added 1tsp garam masala, otherwise prepped beef to recipe. Added 1tbs unsweetened coconut flakes along with rice. Served with steamed green beans. Very good.

falljunelaker's Review

Debbie17
March 10, 2012
Excellent & a regular in our recipe rotation.

Debbie17's Review

carolfitz
April 21, 2011
Fab