- Servings: 4
Ingredients:
| 2 Tbsp | Olive Oil, divided |
| 1 lb | Boneless Country-style Beef Chuck Ribs, cut into 1" chunks |
| 1 | Medium Onion, chopped |
| 6 cloves | Garlic, minced |
| 1× 14.5-oz can | Chopped Tomatoes, drained |
| 1 Tbsp | Curry Powder |
| ½ tsp | Turmeric |
| 1 tsp | Salt |
| 1× 13- – 14-oz can | Unsweetened Coconut Milk |
| 1 Tbsp | Cornstarch |
| 2 cups | Hot Cooked Rice |
| ½ cup | Shredded Unsweetened Coconut |
| ½ cup | Chopped Toasted Cashews |
Directions:
Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Saute ribs, stirring frequently until nicely browned, 5-7 minutes. Remove to a platter; cover with foil. Add remaining oil to skillet and stir in onion and garlic, then saute until onion is lightly browned. Mix tomatoes, curry powder, turmeric and salt into skillet and continue cooking about 5 minutes. In a small bowl, mix coconut milk and cornstarch until smooth. Stir into skillet and bring to a boil, stirring until thickened. Add reserved beef and its juices, then cook 7-10 minutes, or until cooked through. Serve over hot, cooked rice sprinkled with coconut and toasted cashews.
Helpful Tips:
This recipe tastes exotic but is easy and quick to make. It's a flavor adventure the whole family will love. The beef ribs are tender and juicy and the sauce is divine.
