Antiguan Beef Stew With Coconut Rice
This colorful and vibrant dish combines tender rump steak with aromatic spices and creamy coconut flavors. A fusion of textures and tastes, this dish is sure to satisfy your cravings for a delicious and hearty meal. Serve up this steak curry with fluffy basmati rice and enjoy a delightful feast that is both comforting and exciting.
— Constant Cookbook
Ingredients
- 750g rump steaks , cut into chunks
- oil
- 6 cloves
- 1 onion , diced
- 1 large carrot , diced
- 2 celery sticks, diced
- 1 tbsp thyme leaves , chopped
- 1/2 garlic clove , finely chopped
- 3 tbsp tomato purée
- beef stock cubes , powder or fresh, made up to 750ml
- 1 large potato , diced
- 100g kidney beans (tinned), drained and rinsed
- 300g basmati rice
- 2 tbsp coconut milk
- 1 red chilli , sliced (optional)
Instructions
- Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.
- Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.
Yield
Serves 4
Nutrition
- Calories: 846 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 29 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1 milligram of sodium
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