A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Indonesian Beef Curry May 19, 2008

Filed under: Beef — tiffanyrose913 @ 5:32 pm

I make this all the time – it is sooo yummy.  From Cooking Light.

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

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
1 teaspoon cinnamon
1 cup chicken stock
1 tablespoon fresh lime juice 

Scallions and Cilantro for garnish
 
Rice:
1 1/4 cups water
1 cup uncooked basmati rice
1 cup light coconut milk
1/4 teaspoon salt

Preparation

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.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.

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.

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