Rachael found this recipe about a year or so ago on the Whole Foods website, and it was love at first bite for both of us. I have very limited experience with cooking Indian style dishes. To be honest, others that I’ve tried making haven’t turned out so great, but this one has been perfect every time. It’s pretty simple, and most of the ingredients are food processed, so there isn’t much chopping involved which is a big plus for me.
When my mother finds out that I made a recipe with coconut milk, she’ll probably either faint or have a heart attack. For all of my life, coconut has been the one food that I despise the most. Recently however, I found out that I don’t mind coconut milk so much. I think the thing that I really dislike about coconut is the little grainy shreds. Luckily, coconut milk has none of that and adds a wonderful rich creaminess to this dish. There’s a common misconception that coconut milk is the juice from the inside of the coconut. You know, the stuff that Tom Hanks extracted with the ice skate blade in Castaway? But that’s actually coconut water. Coconut milk is the liquid that comes from the grated “meat” of the coconut.
I have made a few modifications from the original Whole Foods recipe. I substituted 1/2 teaspoon of ground coriander for 1 and 1/4 teaspoons of coriander seeds. We didn’t care for the whole seeds in the curry. I also opted to use the juice from the diced tomatoes in place of the water, and I substituted honey for sugar. In addition, I sprinkled some Bhut Jolokia (ghost chile) Flakes from Volcanic Peppers on top of mine because I like it really hot.
I hope you love this as much as we do. Enjoy!
- 1 can (14.5 oz.) diced tomatoes
- ½ onion, chopped
- 2 serrano chiles
- 3 cloves garlic
- 1 can (13.5 oz.) light coconut milk
- ½ teaspoon honey
- 1 tablespoon canola oil
- 1¾ pounds sirloin steak, cut into ¾ inch cubes
- ½ teaspoon salt
- 1 cinnamon stick
- ½ teaspoon ground coriander
- 1½ teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 pound red potatoes, cut into 1 inch pieces
- ⅓ cup packed cilantro leaves
- Bhut Jolokia (ghost chile) Flakes to taste or crushed red pepper flakes, optional
- Strain tomatoes and reserve both tomatoes and juice.
- Combine juice from tomatoes, onion, chiles, and garlic in a food processor and process until smooth.
- Combine coconut milk, tomatoes and honey and set aside.
- Heat oil over high heat in a large skillet with lid. Season steak with salt. Add half of steak to skillet and and cook until lightly browned. Transfer steak a to bowl with a slotted spoon. Repeat with remaining steak and set aside.
- Return skillet to medium high heat and add cinnamon stick, coriander, cumin, turmeric, and stir for 10 seconds. Add onion and chile mixture and simmer for 1 minute. Stir in coconut milk mixture. Add beef back in, cover, and simmer for 40 minutes. Stir in potatoes and continue to simmer until they are tender, about 20-30 minutes. Remove lid for final 10 minutes of simmering for a thicker sauce. Add more salt to taste.
- Serve over brown rice garnished with cilantro and sprinkle with chile flakes (if using).
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