Lava Coconut Milk Curry Beef Steak Rice

Name: Lava Coconut Milk Curry Beef Steak Rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 blockbusters steak; 4 large bowls Rice; 1 piece potato; 1 piece onion; 1/2 root Carrot (red); A box curry; 250ml Coconut milk; Some oil; Some black pepper powder

by Gong dangdangdang

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Speaking of curry, the first word in my mind is always [special meal]! That coconut milk + curry is undoubtedly the most graceful combination on the tip of the tongue with a tropical touch. This mashup of steak curry with coconut milk is purely because it feels that chewing beef is better than eating chicken haha~

The black pepper steak is tender and juicy, the carrots and potatoes are dyed golden brown and stewed softly. The Thai fragrant rice is topped with a spoonful of curry coconut milk, and it smells like a volcanic eruption.
On the weekends at home, my parents and my brothers were full of games, and they were all very satisfying!

Ingredients

4 blockbusters Steak
4 large bowls Rice
1 piece Potato
1 piece Onion
1/2 root Carrot (red)
A box Curry
250ml Coconut Milk
Some Oil
Some Black Pepper Powder

Lava Coconut Milk Curry Beef Steak Rice

1. Prepare the ingredients, cut the onions, carrots and potatoes into small pieces.

2. Get the oil from the pan (a little bit more), and fry the potatoes to make the surface crispy.

Lava Coconut Milk Curry Beef Steak Rice recipe

3. In a separate pot, pour oil and stir-fry the onions and radishes for 2 minutes.

4. Pour the potatoes and stir-fry together. Pour in hot water to cover the ingredients. Bring to a high heat and change to a low heat. Simmer slowly for 15 minutes and simmer soft pieces.

5. For the next box of Bai Meng Duo Curry, stir with a spoon to dissolve the curry cubes. Change to medium heat and cook until thickened with coconut milk.

6. Marinate the steak with salt and black pepper for 20 minutes in advance. Turn to low heat and fry in a pan until half cooked, slightly charred on the surface and tender inside. Sprinkle with black pepper at the end.

7. Pour the curry sauce on the hot rice, put the steak on it, and then pour the remaining coconut milk (remember to heat this part of the coconut milk separately!), let it go!

Tips:
1. Potatoes, onions and carrots will be bad if they are cooked directly for a long time, but stir-fried in advance (especially fried potatoes) will be more delicious.
2. The coconut milk is usually poured into curry and boiled, but I strongly recommend to leave some coconut milk and pour it on at the end, because it has a strong and mellow taste, which can add icing on the cake and make the taste richer!
3. It is not recommended to substitute coconut milk for coconut milk, because the sweetness of coconut milk will affect the overall taste of the rice. The more important thing is that the coconut milk is not thick enough and the fragrance is weak. The curry rice made is not as good as coconut milk.