Indian-Style Beef Curry With Coconut Milk
photo by Rae C.
- Ready In:
- 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)
- Cut the meat, onions and peppers.
- Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not 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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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.
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.