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I loved finding an Indonesian recipe that can be made using ingredients readily available in the US- in fact, amazingly, all the necessary ingredients were in my pantry! Well, I used yellow onion for the shallots and a jalapeno for the serranos but close enough. The result was a wonderfully balanced warm and aromatic curry sauce, complemented very nicely by the rich, sweet rice. Couple notes: I used some (1T) of my lime's juice in the rice to balance the coconut flavor, and I found the beef to still be very tough after 35 minutes. I had leftovers which I kept simmering out of curiosity, after another hour, during which I added water twice, it was finally genuinely tender.

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DinnerBelle November 20, 2008
Indonesian Beef Curry With Coconut Rice