Beef and Coconut Curry

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I was getting some things from an IGA shop near my daughter’s school one afternoon when I saw this free cooking magazine called Entice.  The photo in the front made me hungry and for some reason, the magazine’s rustic look made it more appealing for me to pick up.  It turned out it is the magazine’s 16th issue and browsing through the pages, I noticed one recipe in particular that interested me.  It is called Beef & Coconut Curry — my family is in love with curry — we have tried Indian, Thai, Japanese, Vietnamese (or we think it is Vietnamese) and Filipino curries and love them all.  Not too spicy for me, as I get headaches if I eat food that are too spicy.  To make a long story short, I tried this recipe I found inside the magazine and we all loved it.  Try it, it is so easy!  Here is the recipe, after some tweaking from me.

Ingredients:

about 600 grams rump steak, cut into strips (trim the fat first if you like)

1 tablespoon canola oil (original recipe called for sunflower oil, but I only had canola, peanut and olive and I decided to use canola)

1/2 cup dessicated coconut (yes, now I have another use for this ingredient!)

1/3 cup Massaman Curry Paste (this took a while for my daughter and I to buy — there were different brands, different spelling, but in the end we chose the Pandaroo brand)

1 tablespoon fish sauce

2 teaspoons tamarind paste (we also used the Pandaroo brand)

2 tablespoons grated palm sugar or brown sugar (I used palm sugar)

2 cups green beans, cut in half

roasted pumpkin and/or cauliflower (optional — I had some pumpkin so I roasted some)

Instructions:

Toss beef in hot oil in batches and quickly stir fry only until the beef is no longer red in color.  Remove and set aside. Added Jan 2014: take out the liquid from the pan.

Add coconut onto the same pan and cook until toasted.  Lower heat to medium.  Add curry paste and stir.  You will start smelling this and get hungry.

Return beef to the pan, add fish sauce, tamarind paste, palm sugar, 1/2 cup water and green beans.  cook 5-10 minutes until beef is cooked and sauce has thickened.

Add your pumpkin or cauliflower if you have and toss until combined.  Serve hot on a bed of steamed rice.  You will smile as soon as you put the first spoonful in your mouth. Unless it’s too hot 🙂

Added Jan 2014: add a dollop of Greek yoghurt before serving for a change — it’s nice too!

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