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Coconut Beef Curry


Easy to cook? Check. Full of flavor? Check. Has pickled onion? BONUS Check! 


1/2 cup jasmine rice

14 ounce can coconut milk

1 red onion

1 pound grass-fed ground beef

3 1/2 teaspoons curry powder

1/2 cup peas

garlic, salt, pepper, oil, sugar, vinegar


In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed. Keep covered off heat until ready to serve.

Halve and thinly slice half of the onion. Finely chop remaining onion. Finely chop 2 cloves garlic.

In a small bowl, whisk together 1 tablespoon each of oil and vinegar and a generous pinch each of salt and pepper. Add sliced onions; set aside to pickle.

Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until golden-brown. Add ground beef and 1⁄2 teaspoon salt; cook, breaking up into smaller pieces, until lightly browned.

To skillet with onions and beef, stir in chopped garlic and 3 1⁄2 teaspoons curry powder; cook, stirring, until fragrant, about 1 minute. Stir in coconut milk and 1⁄2 teaspoon sugar ; bring to a boil. Reduce heat to medium and simmer until mixture is thickened and reduced to about 1 1⁄2 cups.

To skillet with curry, stir in peas; cook until peas are tender and heated through. Season to taste with salt and pepper. Fluff rice with a fork.

Serve rice topped with coconut beef curry. Garnish with pickled red onions and drizzle with some of the pickling liquid, if desired. Enjoy!


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