Indian-Style Beef Curry With Coconut Milk |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday. Ingredients:
1 1/2 lbs filet of beef or 1 1/2 lbs sirloin, cut into 1/2-inch strips |
2 garlic cloves |
2 tablespoons grated fresh ginger or 1/4 teaspoon ground ginger |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon worcestershire sauce |
1/4 cup oil |
1 1/2 cups onions, cut julienne style |
1 1/2 cups red bell peppers, cut into strips |
1 tablespoon curry powder |
2 cups coconut milk |
1/3 cup chopped cilantro (garnish) |
Directions:
1. Cut the meat, onions and peppers.
2. Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2 or more, but it is not necessary).
3. Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
4. Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
5. Add curry powder and meat to the onion and peppers in the skillet; stir well.
6. Add coconut milk and heat til warm; add salt and pepper to taste.
7. Garnish with cilantro; Serve over rice.
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