Chiang Mai Steaks
Chiang Mai Steaks
Coconut Milk
1 1/2 cup Water
1 cup Packed -- flaked coconut
Steaks
4 Beef tenderloins -- cut 1"
2 tablespoon Creamy peanut butter
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
Mixture:
2 teaspoons cornstarch (corn flour) mixed with 4 teaspoons water
1. Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed, flaked coconut and simmer,uncovered,5 minutes.
2. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended. Strain coconut milk, discarding coconut.
3. Prepare coconut milk. Combine flour and salt; dust beef tenderloin steaks.
4. Shake off excess flour and reserve.
5. Heat butter and oil in large heavy frying pan over medium heat until hot.
6. Add steaks and pan fry 6 to 8 minutes or to desired degree of doneness, turning once.
7. Remove steaks, keep warm.
8. Reduce heat to medium low. Add reserved flour to pan and cook just until brown, stirring constantly.
9. Stir in peanut butter and curry powder until smooth.
10. Gradually add coconut milk and cook until sauce comes to a boil and thickens, stirring constantly.
11. Return steaks to pan and turn to coat with sauce.
Place steaks on heated platter. Garnish with Kiwi and parsley sprigs. Sprinkle with coconut and serve
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