Indonesian Beef Curry With Coconut Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cooking Light. May 2007. Ingredients:
cooking spray |
1 1/2 lbs lean top round beef, thinly sliced |
1 1/2 tablespoons canola oil |
1/2 cup thinly sliced shallot |
2 tablespoons minced peeled fresh ginger |
6 garlic cloves, thinly sliced |
2 serrano chilies, thinly sliced |
2 teaspoons ground coriander |
3/4 teaspoon salt |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground cloves |
1/2 teaspoon fresh ground black pepper |
3 cardamom pods, crushed |
1 (3 inch) cinnamon sticks |
1 cup organic vegetable broth (such as swanson certified organic) |
1 tablespoon fresh lime juice |
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.
2. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
3. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally.
4. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.
5. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
6. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
7. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
8. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes.
9. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.
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