CURRIED STEAK WITH SCALLION RICE AND PEAS
Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
- Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.
CURRIED PEAS
Make and share this Curried Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together coconut milk, and curry.
- In a saucepan, heat oil over medium. Add onion, cinnamon and cumin. Sauté until onions are soft.
- Stir in tomatoes, peas and coconut milk. Reduce heat and simmer until peas are tender.
- Serve over rice and pass naan bread.
Nutrition Facts : Calories 374, Fat 24.2, SaturatedFat 19.1, Sodium 194.4, Carbohydrate 34.1, Fiber 9.8, Sugar 17.8, Protein 10.6
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
- Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
- Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
- Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
CURRIED TRIO OF PEAS
Categories Side Curry Pea Spring Shallot Sugar Snap Pea Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook shallots in butter in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add spices and cook, stirring, 1 minute. Add broth and bring to a simmer. Stir in all peas and simmer, covered, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper.
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