Indonesian Beef Curry And Coconut Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This beef curry goes perfectly with the coconut rice. 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 |
Directions:
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, salt, cumin, cloves, pepper, cardamom, and 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.
3. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
4. 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.
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