Satay Beef and Coconut Curry
Equipment
- Small saucepan with lid
- Sieve
- Measuring jug
- Chopping board x 2
- Chopping knife
- Microplane
- Wok or large frying pan
- Tongs
- Wooden spoon
- Whisk
Ingredients
- ½ tbsp vegetable oil
- 3 spring onion
- 1 thumb sized piece fresh ginger small
- ½ red chilli
- 400 g sirloin steak
- 1½ tbsp peanut butter smooth
- 1½ tbsp light soy sauce
- ½ tbsp fish sauce
- ½ tbsp soft brown sugar
- 200 ml coconut milk
- 150 g baby spinach
- 125 g basmati rice
Instructions
- First get the rice cooking. This all comes together super quickly! Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
- Do all your prep at the beginning to make the cooking go smoothly. Finely slice the spring onions. Peel and grate the ginger.
- Finely chop the chilli (remove the seeds if you’re looking for something milder).
- Blend the peanut butter with the soy sauce, fish sauce, sugar and coconut milk. Set aside.
- On a clean chopping board, slice the sirloin steak into strips.
- Heat the oil in a wok or pan and fry the spring onions, ginger and chilli for a couple of minutes until fragrant.
- Season and add the steak strips and increase the heat and quickly brown all over.
- Add the peanut butter sauce to the wok, reduce the heat and simmer for 4-5 minutes until reduced and thickened a little.
- Add the baby spinach leaves and allow to wilt.
- Serve with steamed rice.
Notes
Prep all of your ingredients and have them laid out before you begin cooking, it will make the process much more stress free. The combination of peanut butter and coconut here makes for a desirable creamy curry sauce.
Nutrition
Calories: 867kcal
Tried this recipe?Let us know how it was!