Indonesian Beef Curry With Coconut Rice - cooking recipe

Ingredients

Curry
cooking spray
1 1/2 lbs lean top round beef, thinly sliced
1 1/2 tablespoons canola oil
1/2 cup thinly sliced shallot
2 tablespoons minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 serrano chilies, thinly sliced
2 teaspoons ground coriander
3/4 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground black pepper
3 cardamom pods, crushed
1 (3 inch) cinnamon sticks
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon fresh lime juice
Rice
1 1/4 cups water
1 cup uncooked basmati rice
1 cup light coconut milk
1/4 teaspoon salt

Preparation

To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned.
Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally.
Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.
Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes.
Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.