Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Cooking oil |
| 2 \N | Onions - sliced |
| 2 \N | Cloves garlic - peeled and crushed |
| 5 \N | Cm; (2\") piece fresh |
| \N \N | ; root ginger - |
| \N \N | ; peeled and finely |
| \N \N | ; chopped |
| 2 tablespoons | Schwartz Hot Thai Curry Blend |
| 1 teaspoon | Schwartz Ground Lemon Grass |
| 100 grams | Dessicated coconut; (4oz) |
| 450 grams | Rump steak - cut into thin strips; (1lb) |
| 100 grams | Creamed coconut and 300ml; (1/2 pint) hot water |
| \N \N | ; blended together |
| \N \N | ; (4oz) |
| 1 teaspoon | Salt |
Heat the oil and fry the onion, garlic, ginger, Curry Blend and Lemon Grass for 3-4 minutes. Add the desiccated coconut and fry for a further minute.
Add the steak and fry until the redness has disappeared. Add the coconut milk and salt and stir thoroughly. Simmer, uncovered, for 40 minutes or until the liquid has evaporated and the curry is very dry. Stir occasionally.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.