This lent season is probably not the best time to put up beef recipes on my blog but I promise I would have some lent inspired recipes up soon for you guys. Hope your valentines day/weekend was amazing. Which of my dishes did you make? Here is a simple recipe of spicy coconut curry beef that you can service with white rice or any carbohydrate of your choice. Personally, I feel it goes better with rice. You can also substitute the beef with chicken, shrimp or any other protein. This is also a curry recipe that is not as thick as the regular curry recipe and to achieve that you may need to add some flour to your sauce. Enjoy!
Spicy Coconut Curry Beef
Ingredients
10 Medium pieces of Beef
1 cup of coconut milk
2 Tablespoons of Curry
1 bulb of onion
5 Scotch Bonnet peppers (Moderate for your spice level)
2.5 Tablespoons of salt
4 cubes of Maggi cube
2 tablespoons of cayenne pepper
1 teaspoon of thyme
A handful of cherry tomatoes
A handful of raisins
A handful of roasted peanuts
Method
*Wash beef, season with 1 Tablespoon of salt, 1 tablespoon of cayenne pepper, ½ bulb of onion, 2 cubes of Maggi and 2 scotch bonnet peppers.
*Bring to boil till beef is soft. If there is any stock left, keep aside as this would be used in the sauce.
* Pour in the coconut milk into a pot add the salt, Maggi cube, cayenne pepper, onion slices, scotch bonnet peppers, curry and thyme and bring to boil over medium heat.
*Pour in the beef stock and let it simmer for 2-3 minutes.
*Pour in the beef in the sauce and add the cherry tomatoes, peanuts and raisins. Stir and allow the sauce to simmer for another 2 minutes.
Serve with white rice.
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