Curried Beef (Indonesia)
"From a recipe by Dunston Harris. Remember that habaneros are extremely hot, so handle carefully. Also, if you like it milder, you can substitute another type of chillie or even bell pepper (if you don't care for much spice at all). While different chillies do have different flavors, the heat level takes precedence and you should only cook with chillies of your personal choice (in any spicy recipe). Also, use the most tender beef you can get."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (286.4 g)
- Calories 357
- Total Fat - 24 g
- Saturated Fat - 13.4 g
- Cholesterol - 78.6 mg
- Sodium - 578.1 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.5 g
- Sugars - 2.4 g
- Protein - 29.2 g
- Calcium - 44.3 mg
- Iron - 1.8 mg
- Vitamin C - 16.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Saute the garlic, chives, habanero, onion, ginger and curry powder in a large skillet until fragrant, 1-2 minutes, stirring constantly (to keep from scorching).
Step 2
Add the beef and cook until it is browned (can add a little more oil if you like), then add coconut water and salt.
Step 3
Lower heat, and cook, covered, for 1 1/2 hours, checking the amount of liquid to make sure it doesn't dissipate (add some water if needed).
Step 4
Serve with steamed jasmine rice if you like.
Tips
No special items needed.
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