Delightful Coconut Beef Curry With Chinese Snow Peas Recipes

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Steps:

• Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
• Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
• Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.

Steps:

• In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes.
• In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly.
• If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots.
• Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling.
• In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
• To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.

Steps:

• Bring the coconut milk to boil, in a large pan.
• Lower the heat and simmer for 10 minutes, or until it has thickened.
• Now stir in the curry paste and garlic, simmer 5 minutes.
• Add the beef to the pan and bring to a boil, stirring constantly.
• Lower the heat add the lime leaves, juice, fish sauce, chili, turmeric and salt.
• Cover the pan and simmer 25 minutes.
• Please add a little water if the sauce looks dry.
• Lastly you will add the basil and cilantro, taste and season with salt and pepper if you desire.
• Garnish with the toasted coconut and serve with steamed rice.

Steps:

• Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
• Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
• Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
• Meanwhile cook the rice following the packet direction and drain well.
• Serve the curry with the rice.

Steps:

• Slice beef across the grain into thin slices the thickness of a quarter. Use only the lean part. Toss beef slices with soy sauce and cornstarch. Remove string from snow peas by breaking the blossom end of the bean and pull the strings down the sides. Leave the pea pods whole. Wash and drain. Heat 1 tablespoon oil. Ch'ao the pea pods for a minute, only until they are a darker brighter green and not even slightly wilted. Remove. Heat 3 tablespoons oil until very hot. Mix remaining 1 tablespoon oil into beef slices and add to hot oil. Stir constantly for a minute or two until beef is cooked rare. (In cooking the beef slices, the timing is critical. be sure not to overcook.) Add salt and reserved snow peas. Stir until heated; no more.