Ingredients:
2 tablespoons vegetable oil
1 cup diced shallots
3 cloves garlic, finely chopped
1 tablespoon peeled, thinly sliced fresh ginger
2 lb. beef stew meat, cut into 1-inch cubes
2 cans (14 fl. oz. each) coconut milk
1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1 tablespoon curry powder
1 tablespoon diced lemon grass or 1 tablespoon finely chopped lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Hot cooked white rice
Directions:
HEAT oil in large skillet over medium-high heat. Add shallots, garlic and ginger. Cook, stirring frequently, until shallots are fragrant and translucent. Add beef; cook, stirring frequently, until no longer pink.
STIR in coconut milk, sweet chili sauce, curry powder, lemon grass, cinnamon, turmeric, salt, black pepper and red pepper; bring to a boil. Reduce heat to low; cook, uncovered, stirring occasionally, for 2 hours or until beef is tender. Serve with rice.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
135 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
