Indonesian Beef Curry with Coconut Rice

Indonesian Beef Curry with Coconut Rice (Adapted from CL)

For the coconut rice

1 1/4 cups water
1 cup dry brown basmati rice
1 cup light coconut milk
1/4 teaspoon salt

For the curry

2 tablespoons canola oil, divided
1 1/2 pounds lean top round, thinly sliced
1/2 cup thinly sliced shallots
2 tablespoons minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 whole serrano chiles, thinly sliced
2 teaspoons ground coriander
3/4 teaspoon salt
1 1/2 teaspoons cumin
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground black pepper
3 cardamom pods, crushed
1 3" cinnamon stick
1 cup vegetable broth
1 tablespoon fresh lime juice

To make the rice

In a medium saucepan, stir in water, rice, coconut milk and salt - bring to a boil. Cover, reduce heat and simmer 35-45 minutes or until liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.

While you are waiting on the rice, make the curry.

To make the curry

In a large skillet, heat 1 teaspoon oil over medium-high. Arrange half of the beef in skillet - cook until each side has browned, about 1-2 minutes per side. Remove the beef from pan and cover to keep warm. Add 1 more teaspoon of oil and repeat process with the remaining beef.

Reduce the heat to medium and add the remaining oil. Add shallots, ginger, garlic and chiles - cook until tender, about 4 minutes. Stir in coriander, salt, cumin, cloves, pepper, cardamom and cinnamon stick - cook until fragrant, about 1 minute. Stir beef back into the pan. Pour in the broth and bring mixture to a simmer. Cover, reduce heat and comtinue to simmer until beef is tender, about 35 minutes. Remove the cover and cook until the sauce thickens, about 8-10 minutes. Remove the cinnamon stick and stir in the lime juice.

To serve, evenly divide the rice between the plates and evenly top each serving with a portion of the curry.

Makes about 4-6 servings.

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