Indonesian Beef Curry With Coconut Rice

Recipe by dicentra

Cooking Light. May 2007.

Top Review by DinnerBelle

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.

Ingredients Nutrition


  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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