Hot Beef Coconut Curry Recipes

Steps:

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

Steps:

• Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
• Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
• Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Setbeef aside, reserving skillet.
• Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.
• Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.
• Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Servebeef curry over pasta.

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 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:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.