Ingredients Jump to Instructions ↓

  1. 2 Tbsp Olive Oil , divided

  2. 1 lb Boneless Country-style Beef Chuck Ribs , cut into 1" chunks

  3. 1 Medium Onion , chopped

  4. 6 cloves Garlic , minced

  5. 14 1/2-oz can Chopped Tomatoes , drained

  6. 1 Tbsp Curry Powder

  7. 1/2 tsp Turmeric

  8. 1 tsp Salt

  9. 13- - 14-oz can Unsweetened Coconut Milk

  10. 1 Tbsp Cornstarch

  11. 2 cups Hot Cooked Rice

  12. 1/2 cup Shredded Unsweetened Coconut

  13. 1/2 cup Chopped Toasted Cashews

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Saute ribs, stirring frequently until nicely browned, 5-7 minutes. Remove to a platter; cover with foil. Add remaining oil to skillet and stir in onion and garlic, then saute until onion is lightly browned. Mix tomatoes, curry powder, turmeric and salt into skillet and continue cooking about 5 minutes. In a small bowl, mix coconut milk and cornstarch until smooth. Stir into skillet and bring to a boil, stirring until thickened. Add reserved beef and its juices, then cook 7-10 minutes, or until cooked through. Serve over hot, cooked rice sprinkled with coconut and toasted cashews.


Send feedback