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Indonesian Beef Curry with Coconut Rice

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Course All Recipes
Cuisine All
Servings 6 servings
Calories 280 kcal



  • 1 1/2 pounds lean top round thinly sliced
  • 1 1/2 TBSP canola oil
  • 1/2 cup shallots thinly sliced
  • 2 TBSP fresh ginger peeled & minced
  • 6 cloves garlic thinly sliced
  • 2 serrano 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 pods cardamom crushed
  • 1 stick cinnamon 3 inches
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 TBSP fresh lime juice


  • 1 1/4 cup 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. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
  • Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in 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.



Calories: 280kcalCarbohydrates: 19gProtein: 28gFat: 9gSodium: 536mgFiber: 1g
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