Brian has been asking for this recipe for the last week or two and I finally got around to making it.  It really turned out well even though he isn’t really supposed to have much rice.  He did eat a small serving of the rice and had a lot more of the meat… just so that he could get his rice fix!

Also this recipe says to add the coconut milk to the rice after cooking… which in our case was a GREAT idea.  I made brown basmati rice and the coconut milk turned the rice white in color.  I waited till about half way through the meal and asked how Brian liked the rice and he said it was GREAT!  Then I proceeded to tell him it was BROWN rice!  Being Asian he ONLY wants white sticky rice… but this trick worked and even after telling him, he still agreed it was really good! 😉

I also had some cut up veggies like green pepper, carrots, onion, purple cabbage, broccoli, radish, jicama, celery already in the fridge and I added about 1 cup or a little more towards the end of cooking.  It was chopped and didn’t take long to cook.  It also added some veggies and nutrients to the dish and also would help the meat to go a little further!  Feel free to add whatever sounds good to you.  It doesn’t change the flavor too much since there are so many spices and it sneaks veggies in for picky eaters!

Indonesian Beef Curry with Coconut Rice

The coconut milk in the rice also helps to tame the heat from the Serrano chilies. For a milder curry, seed the Serrano.

Curry:

Butter or coconut oil

1 ½ lbs lean top round, thinly sliced or beef tips cut in bite sized pieces

1 ½ Tablespoons butter or coconut oil

½ cup thinly sliced shallots

2 Tablespoons minced peeled fresh ginger

6 garlic cloves thinly sliced (I always add more!)

2 Serrano chilies, thinly sliced (I only do 1 Serrano if the kids are going to eat it, otherwise it is too spicy for them)

2 teaspoons ground coriander

¾ teaspoons sea salt

1 ½ teaspoons ground cumin

½ teaspoon ground cloves

½ teaspoon freshly ground pepper

3 cardamom pods, crushed

1 (3 inch) stick of cinnamon

1 cup organic vegetable broth or beef broth

1 Tablespoon fresh lime juice

 

Rice:

2 ½ cups water

2 cup uncooked basmati rice

1 can coconut milk

½ teaspoon sea salt

To prepare curry, heat a large skillet over medium-high heat.  Coat the pan with coconut oil.  Place half of the beef in skillet; cook 1 minute on each side or until browned.  Remove the beef from the pan.  Keep warm.  Repeat process with the remaining beef.

Lower the heat to medium; add oil to pan.  Add shallots, ginger, garlic and chilies; cook or until tender, stirring occasionally.  Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.  Return beef to pan.  Add broth; bring to a simmer.  Cover, reduce heat and simmer 35 minutes or until beef is tender.  Discard cinnamon stick; stir in lime juice.

To prepare rice:  place rice and water into rice cooker.  When rice is finished cooking let it stand for 5 minutes and then fluff with a fork.  Pour coconut milk over top of rice and mix thoroughly.  Serve with curry over top.  Serves 6.