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

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

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

Debbie17's Review

April 21, 2011