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Beef and Coconut Cream Curry

Beef and Coconut Cream Curry is a modern Fusion recipe for a classic curry of beef and apple cooked in a creamed coconut, beef stock and dry vermouth base flavoured with ginger. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Beef and Coconut Cream Curry.

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

2

Rating: 4.5 star rating

Tags : CurryBeef RecipesFusion RecipesFusion Recipes



Ingredients:

3cm length of fresh ginger, grated
1 large cooking apple, cored and quartered
150ml beef stock
150ml dry white vermouth
1 tbsp mild ./search.php?cat=1&ingredient=curry+paste&t=1">curry paste
1 medium onion, thinly sliced
225g sirloin steak, cut very thinly across the grain
1 tbsp oil
2 tsp sugar
50g creamed coconut
3 tbsp sour cream

Method:

Heat the oil in a pan or wok then add the meat and cook quickly, stirring frequently. Push the meat to one side then add the onion. Sprinkle the sugar over the top and continue cooking until golden brown. Add the apple slices and ginger.

Stir to combine then add the stock, vermouth and ./search.php?cat=1&ingredient=curry+paste&t=1">curry paste. Cover and allow to simmer for 10 minutes before adding the coconut cream to the pan. Stir to combine then add the sour cream.

Allow to heat through then serve with rice.