Cucumber Rice Cups with Sashimi - Style Coconut Curry Beef

Cucumber Rice Cups with Sashimi - Style Coconut Curry Beef

A simple Asian fusion recipe blending the spiciness of Thai red curry with a Japanese style “sashimi” beef over allergy-friendly jasmine rice and cucumber cups.

Marinating Time: 4-24 hours

Prep Time: 30 minutes

Cook Time: 1 hour

Makes: 24 servings


• 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


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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