Hot Beef Coconut Curry Recipes

COCONUT MANGO THAI BEEF CURRY

Steps:

• In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

HOT BEEF & COCONUT CURRY

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.

HOT BEEF & COCONUT CURRY

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.

THAI COCONUT BEEF

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.

BEEF COCONUT CURRY

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.