Saturday, April 14, 2012

Coconut Bison (or Beef) Curry with Vegetables

It's a cool, drizzly day and I've had some bison stew meat in the freezer for awhile. I was sick of the typical stew: meat, potatoes, carrots. This creation is what I came up with! It definitely doesn't fall under the "quick & easy" or "5 ingredients or less," but if you have the time, it's so worth the effort!

You don't HAVE to make the coconut rice, but it takes care of the "what to do with a 1/2 can of coconut milk?" question.

This is versatile as far as vegetables go. Use what you've got, and let me know what was good in the comments!

What you need:
For the curry:
1.5 cans (3 cups) light coconut milk
1 can beef broth
3 T/3 minced cloves garlic
3 T green curry paste (I actually intended to use red but green is all the store had!)
1 lb. stew meat: I used bison but beef would work Note: This turns out to have a LOT more vegetables than meat-so it's good if you're trying to stretch your meat, but you may want fewer veggies or 2 lb. meat if that's your style!
3 T lime juice
zest of 1/2 lime
1/2 t turmeric
1/4 t salt
1 T soy sauce
 2-3 cups chopped veggies. I used a parsnip, a turnip, 2 carrots, a bell pepper, green beans, and snow peas. Broccoli, cauliflower and sweet potatoes are good in curries too!
2 T each of chopped cilantro and basil leaves
toasted coconut

For the rice:
1 C basmati rice
1 1/4 C water
1 C (1/2 can) coconut milk

What to do:
Chop up veggies and, if not already cubed, meat
Bring coconut milk and broth to a boil, lower heat and let simmer for a few minutes
Add curry paste and garlic and let simmer a few more minutes
Add stew meat and bring back to a boil
Add lime juice, lime zest, turmeric and salt
Add vegetables
Lower heat to a simmer and cover

Start rice: put all rice ingredients in a pot, bring to a boil, remove from heat, cover, and let sit for about 20 minutes.

Let curry cook until meat is cooked through and vegetables soften: 20-30 minutes. Stir in basil and cilantro

Serve over rice. Top with toasted coconut (to toast coconut, a few minutes before you're done, put shredded coconut in a dry pan over low heat and watch it like a hawk until it's lightly browned!)

Verdict/Changes for Next Time:

This was very delicious! I loved the coconut flavor of the rice! A few small changes: I'd use a red pepper if photographing, better colors. :) And it ended up quite liquid-y, even with a bit of corn starch added in. I think I'd let the coconut milk/broth mixture reduce down a bit more before adding the other ingredients. But, overall, it was really, really tasty and I can't wait for the leftovers tomorrow!

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