Indonesian Beef Curry with Coconut Rice

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1-1/2 pounds lean top round, thinly sliced
1-1/2 Tbsp. canola oil
1/2 cup thinly sliced shallots
2 Tbsp. minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 finger hot chiles, thinly sliced
2 tsp. ground coriander
3/4 tsp. salt
1-1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/2 tsp. freshly ground black pepper
3 cardamom pods, crushed
one 3″ cinnamon stick
1 cup organic vegetable broth
1 Tbsp. fresh lime juice


1-1/4 cups water
1 cup uncooked basmati rice
1 cup light coconut milk
1/4 tsp. salt


To prepare curry:

Heat a large skillet over medium-high heat. Coat the pan with cooking spray and place half of the beef in the skillet. Cook for 1 minute on each side or until browned. Remove the beef from the pan and keep warm. Repeat the process with the remaining beef. Lower heat to medium and add the oil to the pan. Add the shallots, ginger, garlic and chiles. Cook for 4 minutes or until the ingredients are tender, stirring occasionally. Stir in the coriander and the next 6 ingredients (through cinnamon). Cook for 30 seconds, stirring constantly, then return the beef to the pan. Add the broth and bring to a simmer. Cover and reduce the heat. Simmer for 35 minutes or until the beef is tender. Uncover and cook for 10 minutes or until the sauce thickens. Discard the cinnamon stick and stir in the juice.

To prepare rice:

Bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.

Yields 6 servings.

Recipe from the May 2007 issue of Cooking Light Magazine.