Indian-Style Beef Curry With Coconut Milk
photo by Rae C.
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
5
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
- Cut the meat, onions and peppers.
- Season the meat with the garlic, ginger, salt, pepper & Worcestershire sauce (you can let it marinate 30" or more, but it's not really necessary).
- 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.
- 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!).
- Add curry powder and meat to the onion and peppers in the skillet; stir well.
- Add coconut milk and heat til warm; add salt and pepper to taste.
- Garnish with cilantro; Serve over rice.
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Reviews
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As-is, this recipe needed a teeny bit of work to be really flavourful, but what I ended up with after those minor tweaks was so delicious, fast, and easy. This one's going into the rotation! The seasoning for the beef was perfect. As some folks noticed, the garlic wasn't included in the steps. I put it in with the onions for a few seconds before adding the beef back in. I ended up doubling the amount of curry powder, then added several dried and roasted chiles de arból for heat and a bit of smokiness, and, finally, I added the juice of a whole lime to cut through the richness of the coconut milk. I simmered the curry for about 15 minutes so it could thicken a little, then I added right at the end frozen stir fry veggies (red peppers, broccoli, carrots, snow peas), as that's what I had on hand, and a bit more salt. Served it over basmati rice.
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A 5* recipe ? I made it and it was very good. The ingredients were accurate but the directions are lacking information ;-( So what happened to the garlic? When does that get added? Should the garlic be sliced or minced? How long to simmer until the meat is cooked through? Simple things, but such a a lazy presentation for such a tasty meal.
RECIPE SUBMITTED BY
I was born and raised in the beautiful state of South Carolina. I lived there my whole life until June 2005 months ago when we decided we were tired of dealing with the cold weather and opted to move back to my husband's birthplace (sunny Panama). We are really enjoying the tropical weather (and all the fresh, free produce in our yard) We have mango, papaya, grapefruit, banana, and coconut trees in our yard. No veggetable garden yet, but I hope there will be soon! Our family loved to eat out alot in the States, but as there are not many quality restraunts here (we have Tony Roma's and TGI's) I'm learning to prepare more food at home. I live here with my husband, 3 daughters, son, my mother, and my husband's grandmother. (So we have a FULL house!) I didn't cook much growing up (or eat meat much) so when I married someone who says, a meal isn't meal without meat I had to learn real quick. I was so thrilled to find recipezaar! I get bored with eating the same thing, so its great having a never ending source of recipes at my fingertips.