Tuesday, August 12, 2008
I bought some really cheap stew meat the other day, and played around with a few different coconut and curry recipes to make a coconut beef. I was concerned that the meat wouldn't tenderize as much as I would like--because I needed to cook it on high in 4 hours, instead of low for 8. I didn't need to worry. The meat was tender and infused with a great coconut creamy flavor.
--1-2 lbs stew meat
--1 yellow onion, cut in chunks
--1 can coconut milk
--1 juice from one lime
--2 T of butter (optional. I used it, but don't think it needs it next time)
--2 cloves chopped garlic
--2 tsp brown sugar
--1 tsp curry powder
--1/2 tsp ground coriander
--1 tsp cumin
--1 1/2 T chili paste (or 1-2 tsp red chili flakes)
--1 inch piece of ginger, peeled and grated
I used a 6qt Smart-Pot for this dish. Anything 4qt and up will work.
If using, put butter into crockpot, and turn it on to begin to melt. Add meat, lime juice, and coconut milk. Follow with the onion and garlic. Add the brown sugar and all the spices. Grate the ginger. Toss meat a bit in the liquid and spices to coat.
Cover and cook on high for 4 hours, or on low for 8.
The coconut milk will be yellow from the curry, and will separate a bit. A quick stir will turn it all creamy again.
Serve over white or brown rice.
I liked this a lot. So did the kids, Adam, and my in-laws. We will most definitely make this again. Although it looks like there are a lot of ingredients, don't be intimidated. Once you find all the spice bottles, it comes together really quickly. This can easily be assembled the night before. Like always, if you are going to use a crock straight from the fridge, let it sit on the counter for a bit to warm up before plugging in. You aren't supposed to "shock" the crock.