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                            CHIANG MAI STEAKS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----COCONUT MILK-----
   1 1/2  cup           Water
   1      cup           Packed -- flaked coconut
                        -----STEAKS-----
   4                    Beef tenderloins -- cut 1"
   2      tablespoon    Creamy peanut butter
   1      Thick         (approx. 4 oz. each)
   2      teaspoon      Curry powder
   1                    Coconut Milk
                        Kiwi fruit -- peeled and
   2      tablespoon    All-purpose flour
                        Sliced -- if desired
     1/4  teaspoon      Salt
                        Flaked coconut
     1/2  teaspoon      Butter
                        Parsley sprigs
     1/2  teaspoon      Vegetable oil

Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake
off excess flour and reserve.heat butter and oil in large heavy frying pan
over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired
degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium
low. Add reserved flour to pan and cook just until brown,stirring
constantly.Stir in peanut butter and curry powder until smooth. Gradually,add
coconut milk and cook until sauce comes to a boil and thickens,stirring
constantly.Return steaks to pan and turn to coat with sauce. Place steaks on
heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
coconut.Serve steaks with sauce.Makes 4 servings.

COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.



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