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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rich Malay curry features aromatic lemongrass, garlic, ginger, and cinnamon. Make sure the beef mixture cooks at a low simmer so the sauce doesn't scorch and the meat slowly becomes tender. If you can't find unsweetened coconut, use sweetened flaked coconut and omit the added sugar. Ingredients:
1/2 cup chopped shallots |
1/3 cup thinly sliced peeled ginger |
1 1/2 tablespoons minced garlic (about 5 cloves) |
2 tablespoons chili garlic sauce (such as lee kum kee) |
1 1/2 teaspoons ground turmeric |
1 1/4 teaspoons salt |
1/4 teaspoon ground cinnamon |
6 whole cloves |
1 to 2 serrano chiles, chopped |
1 (14-ounce) can light coconut milk, divided |
2/3 cup flaked unsweetened coconut, toasted |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
2 teaspoons sugar |
2 (3-inch) fresh lemongrass stalks, crushed |
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes |
1 (14-ounce) can fat-free, less-sodium chicken broth |
4 cups hot cooked basmati rice |
Directions:
1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
2. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
3. Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.
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