This spicy curry is a budget-friendly option for cold week nights.
Ingredients
- 2 tablespoons vegetable oil
- 1kg beef skirt steak, cut into 3cm pieces
- 1 brown onion, thinly sliced
- 50g packet rendang curry paste (see note)
- 400ml can coconut milk
- 1/2 cup desiccated coconut
- 2 tablespoons ketcap manis
- Steamed cabbage wedges, to serve
- White rice, to serve
Method
- Step 1Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
- Step 2Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
- Step 3Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
- Step 4Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with steamed cabbage and rice.
- Low carb
- Low sugar
- Lower gi
Nutrition
2838 kj
Energy
49g
Fat Total
26g
Saturated Fat
3g
Fibre
54g
Protein
155mg
Cholesterol
1264.28mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
You can replace rendang curry paste with 1/3 cup madras curry paste.
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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