I have never tried curry until the beginning of the year. I had some irrational fear of it. Mostly because I was clueless about it! I’m sure glad I got over that because I love curry nowadays! Wish it didn’t take me so long to figure that out.
This is a super simple meal, great for a busy week. It comes together fast, and if you prep all your veggies ahead of time, you can get dinner done even faster.
I’m not great at meal prep but if you are then having the veggies and meat cut up a day ahead or so will make this a breeze. That’s really all the work this meal takes. I do suggest prepping your veggies, and even measuring your spices before you ever start cooking anything. You’ll be organized, won’t forget anything and save some time.
I like simple, fast, flavorful meals during the week. Especially when we have busy weeks and I have no idea what time we will both be home at. It’s even better the next day. I took some for lunch the next day and it tasted better than it did the night before.
I’m not great at following a recipe. I am a creative throw it together cook. But then I can’t remember what I did. So that’s one of a few reasons for me starting this blog. To keep track of some of these recipes. And to share them!
With the spices, feel free to make it your own if you like it more spicy or less. This was spicy but not overpowering. I like spiciness but I don’t want to lose the other flavors of a dish.
I really hope you all enjoy these recipes. I’m looking forward to sharing more and hearing what you love!
Coconut Curry Beef
1 pound sliced round steak
2 tablespoons coconut oil
1 small yellow onion (diced)
2 stalks sliced celery
1 sliced red bell pepper
1 sliced yellow bell pepper
1 cup mushrooms
Green onions (thinly sliced)
4 cloves sliced garlic
1 lime (juiced)
1 tsp salt
1 tsp black pepper
¾ tsp red pepper flakes
½ tsp ginger
2 heaping tsp curry powder
2 tablespoons soy sauce or coconut aminos
1 can coconut milk
Prep your vegetables
Heat up the 2 tablespoons of coconut oil over med heat. Salt and pepper the slices of steak and cook about 4 minutes on each side.
Remove the steak from the pan.
In the same pan, remove any excess fat and add more coconut oil if necessary. Add the onion and garlic and cook for about 3 minutes, constantly moving them around. Add the mushrooms, cook for an additional minute or two. Then add the peppers and celery.
After a few minutes, add the beef back to the pan with the rest of the seasonings, the juice of the lime, soy sauce and the coconut milk. Mix well.
Allow to simmer for about 7 to 10 minutes to really incorporate the flavors. Watch that the veggies don’t get mushy, though.
Serve over rice. (There will be extra liquid from the milk. I like to spoon some over my plate once I fix it.)
Recipe from: myruralkitchen