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white round plate with sliced grilled red curry steak, sticky rice and grilled baby bok choy

Grilled Red Curry Steak

coconut sticky rice, stir-fried baby bok choy

STARS

This is a mash-up of ingredients that incorporates the spicy flavors of curry with summer grilling. Spicy red coconut curry sauce serves first as a marinade to tender fillet before it's grilled. On the side, serve coconut sticky rice, stir-fried baby bok choy, and more curry sauce to make as spicy as you'd like.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Curry

  • 1 tablespoon canola oil
  • 2 tablespoons red curry paste
  • 2 tablespoons sugar
  • 1 15-ounce can coconut milk
  • 1/2 cup water
  • 1 tablespoon oyster sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch

Steak

  • 4 6-ounce teres major steaks

Coconut Rice

  • 2 cups short-grain white rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • 2 tablespoons sugar
  • 1/2 cup coconut flakes
  • Salt and pepper to taste

Bok Choy

  • 2 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 lemon, juiced
  • 2 tablespoons water
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 6 heads baby bok choy, quartered
  • 2 scallions, minced
Directions
1
In a large saucepan, heat the oil for the marinade. add the curry paste and cook, stirring, until fragrant, 1-2 minutes. Add the sugar, coconut milk, water, oyster sauce, fish sauce, soy sauce, lemon juice and garlic. Bring to a simmer, stirring to dissolve the sugar. When simmering, combine the cornstarch with 1 tablespoon of water into a paste. Whisk the cornstarch slurry into the sauce and cook until thickened. Remove from the heat and let cool fully.
2
Coat the steaks in half of the marinade and refrigerate for 4-12 hours. Reserve the remaining marinade as a sauce for serving.
3
Preheat the oven to 375°F.
4
Add the rice, coconut milk, water and sugar to a medium saucepan bring to a boil, reduce the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender. Fold in the coconut flakes.
5
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discarding excess marinade, and grill for 2 to 3 minutes per side to sear. 
6
Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium, the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
7
To make the bok choy, in a small bowl, combine the oyster sauce, fish sauce, soy sauce, sugar, lemon juice, black pepper and garlic. Heat the oil in a large skillet over medium-high heat. When hot, add the bok choy and cook, stirring, until charred and wilted. Add the sauce mixture and toss to coat. Turn off the heat.
8
To serve, divide the sticky rice between plates. Add a steak, bok choy and reserved red curry sauce on top.

Grilled Red Curry Steak

coconut sticky rice, stir-fried baby bok choy

STARS

This is a mash-up of ingredients that incorporates the spicy flavors of curry with summer grilling. Spicy red coconut curry sauce serves first as a marinade to tender fillet before it's grilled. On the side, serve coconut sticky rice, stir-fried baby bok choy, and more curry sauce to make as spicy as you'd like.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Curry

  • 1 tablespoon canola oil
  • 2 tablespoons red curry paste
  • 2 tablespoons sugar
  • 1 15-ounce can coconut milk
  • 1/2 cup water
  • 1 tablespoon oyster sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch

Steak

  • 4 6-ounce teres major steaks

Coconut Rice

  • 2 cups short-grain white rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • 2 tablespoons sugar
  • 1/2 cup coconut flakes
  • Salt and pepper to taste

Bok Choy

  • 2 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 lemon, juiced
  • 2 tablespoons water
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 6 heads baby bok choy, quartered
  • 2 scallions, minced

Directions

1
In a large saucepan, heat the oil for the marinade. add the curry paste and cook, stirring, until fragrant, 1-2 minutes. Add the sugar, coconut milk, water, oyster sauce, fish sauce, soy sauce, lemon juice and garlic. Bring to a simmer, stirring to dissolve the sugar. When simmering, combine the cornstarch with 1 tablespoon of water into a paste. Whisk the cornstarch slurry into the sauce and cook until thickened. Remove from the heat and let cool fully.
2
Coat the steaks in half of the marinade and refrigerate for 4-12 hours. Reserve the remaining marinade as a sauce for serving.
3
Preheat the oven to 375°F.
4
Add the rice, coconut milk, water and sugar to a medium saucepan bring to a boil, reduce the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender. Fold in the coconut flakes.
5
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discarding excess marinade, and grill for 2 to 3 minutes per side to sear. 
6
Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium, the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
7
To make the bok choy, in a small bowl, combine the oyster sauce, fish sauce, soy sauce, sugar, lemon juice, black pepper and garlic. Heat the oil in a large skillet over medium-high heat. When hot, add the bok choy and cook, stirring, until charred and wilted. Add the sauce mixture and toss to coat. Turn off the heat.
8
To serve, divide the sticky rice between plates. Add a steak, bok choy and reserved red curry sauce on top.