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Coconut Curry Beef
For an easy, dry-style curry inspired by those of southern India, we bloom whole spices in oil, then toss in a ready-made spice blend. Fresh ginger adds warm, punchy heat, while scallions contribute bright allium notes. To finish, thinly sliced beef is cooked quickly in the fragrant, flavor-packed oil and combined with toasty wide-flaked coconut. Serve over a bowl of steamed basmati rice and garnish as you like; we love this topped with a handful of fresh herbs and yogurt.
4
Servings
30 minutes
Ingredients
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1
cup dried unsweetened wide-flaked coconut OR ¾ cup unsweetened shredded coconut
-
3
tablespoons neutral oil
Directions
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01In a 12-inch skillet over medium, toast the coconut, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside.
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