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Prep 15 mins
Cook 1 hr 30 mins
From a recipe by Dunston Harris. Remember that habaneros are extremely hot, so handle carefully. Also, if you like it milder, you can substitute another type of chillie or even bell pepper (if you don't care for much spice at all). While different chillies do have different flavors, the heat level takes precedence and you should only cook with chillies of your personal choice (in any spicy recipe). Also, use the most tender beef you can get. I know the economy is poor right now, so if you use an economical cut of beef, you can extend the cooking time to get it tender. just watch your liquid levels, since they will disappear and you don't want to burn it.
- 1⁄4 cup coconut oil or 1⁄4 cup vegetable oil
- 1 garlic clove (finely chopped)
- 2 sprigs chives (chopped)
- 1 medium habanero chili (finely chopped)
- 2 medium onions (chopped)
- 1 teaspoon ground ginger
- 2 tablespoons curry powder
- 2 lbs tender lean beef (cubed)
- 2 cups coconut water or 2 cups tap water
- salt (to taste)
- Saute the garlic, chives, habanero, onion, ginger and curry powder in a large skillet until fragrant, 1-2 minutes, stirring constantly (to keep from scorching).
- Add the beef and cook until it is browned (can add a little more oil if you like), then add coconut water and salt.
- Lower heat, and cook, covered, for 1 1/2 hours, checking the amount of liquid to make sure it doesn't dissipate (add some water if needed).
- Serve with steamed jasmine rice if you like.
I LOVED this, but would add in another habenero or two because the oil cuts down on the heat, and just leaves the taste of the chilies.