Oh My Goodness! We really loved this recipe – found in the Cooking Light 2008 cookbook. I will say that this version was almost too spicy for us. Next time I think I will use only one Serrano chili! But, even with the “too much spicy” – we all loved the combination of the spice with the scented coconut rice. This was super easy to make, fairly quick, and tasted exotic! I’ll be making this recipe again in the near future. My only complaint… there weren’t any left-overs!
Ingredients for the Curry:
1 ½ lbs lean top round, thinly sliced across the grain
2 shallots, thinly sliced
2 tablespoons minced fresh ginger
6 garlic cloves, minced
2 serrano chilies, thinly sliced
2 teaspoon ground coriander
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground cloves
½ teaspoon black pepper
3 cardamom pods crushed
1 cinnamon stick
1 cup beef broth
1 tablespoon fresh lime juice
Ingredients for Coconut Rice:
1 cup uncooked basmati rice (Basmati is a very fragrant rice and perfect for this dish, but you could use regular long grain rice if you don’t have any basmati)
1 ¼ cups water
1 cup coconut milk (I used lite-coconut milk)
¼ teaspoon salt
Drizzle olive oil in a large skillet; cook the beef in batches for 1 minute on each side. Remove from skillet to a plate. Keep warm.
Reduce heat to medium; add a bit more oil to the pan. Add shallots, ginger, garlic and chilies. Cook 4 – 5 minutes, stirring occasionally. Add the coriander and the next six ingredients. (cumin, salt, cloves, pepper, cardamom and cinnamon stick) Cook for about 30 seconds, return beef to pan. Add the broth and bring to a simmer. Cover and reduce heat. Simmer for approximately 35 minutes – until the beef is tender.
Uncover and cook for a about 10 more minutes, until the sauce thickens. Discard the cinnamon stick and stir in the juice.
While the curry is cooking – start the rice. To prepare the rice, bring the water to a boil. Add the coconut milk, rice and salt. Bring to simmer. Cover and reduce heat. Let simmer for about 15 minutes. Turn off flame; let stand covered for 5 minutes. Fluff with a fork – replace the lid and allow to stand for another 5 minutes.
Serve the curry over the rice… and let the flavors dance in your mouth!