Cucumber Rice Cups with Sashimi - Style Coconut Curry Beef
Marinating Time: 4-24 hours
Prep Time: 30 minutes
Cook Time: 1 hour
Makes: 24 servings
INGREDIENTS :
• 1 can (400 mL) Thai Kitchen Premium Coconut Milk
• 1 tbsp (15 mL) Thai Kitchen Red Curry Paste
• 1 lb (500 g) top round steak
• 2 cups (500 mL) water
• 1 cup (250 mL) Thai Kitchen Jasmine Rice
• 2 tsp (10 mL) coconut oil
• 1 tsp (5 mL) sea salt, divided
• Juice of 1 lime
• 1 tbsp (15 mL) Billy Bee Honey
• 2 long English cucumbers, cut into ½-in (1 cm) thick rounds
DIRECTIONS :
1. Blend coconut milk and curry paste together with a stick blender until smooth. Place steaks in a glass or ceramic container and pour marinade over. Cover and refrigerate for 4 - 24 hours.
2. In a medium saucepan, bring water to a boil. Add rice, coconut oil, and ½ tsp (2 mL) salt. Cover and lower to a simmer for 15-20 minutes. Remove from heat and let stand, covered 5 minutes.
3. Take 1 cup (250 mL) of the marinade and put it in a small saucepan with the lime juice, the remaining sea salt, and honey. Bring to a boil, then lower to a simmer and cook, uncovered, for about 45 minutes (or until sauce reduces by half).
4. In a heavy cast iron pan set to medium-high heat, sear steaks (try to brush most of the marinade off) for 2 minutes per side. Let stand 5 minutes before slicing thinly.
5. Assemble the boats: Scoop out the middle of the cucumbers with a small spoon or melon baller. Place a small ball of rice in the hole, pour about ½ tsp (2 mL) of the sauce over the rice. Finish by placing a slice of steak on top. Serve immediately or cover and refrigerate. Serve within a few hours for the best flavour and consistency.
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