Beef Curry With Mango Recipes

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COCONUT MANGO THAI BEEF CURRY



Coconut Mango Thai Beef Curry image

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

Steps:

  • In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

JAMAICAN CURRY BEEF RIBS WITH PAPAYA & MANGO



Jamaican Curry Beef Ribs With Papaya & Mango image

In most tropical countries fruit is served at room temperature for this recipe it has to be well chilled before serving it over the hot spicy curried beef. The ribs that you choose must be very lean, well marbled. If they are large I recommend simmering them in water (bone in) for aprx 45 minutes to tenderize them, then remove the bones and continue with the recipe.. Save broth for another recipe. I have used small lean short ribs and removed the bone without simmering. They were very tender.

Provided by Bergy

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons fresh lime juice
2 lbs short rib of beef, bones removed, cut into 3/4-inch cubes (apprx 1 1/2 lbs meat after bone removal)
2 tablespoons cooking oil
4 tablespoons yellow curry paste
1 medium onion, chopped
2 jalapeno peppers, finely diced, seeded and membranes removed
3 cups sweet potatoes or 3 cups yams, 1/4-inch bite size slices, steamed until just tender
2 garlic cloves, minced
1 (19 ounce) can crushed tomatoes
1 1/2 cups long grain rice (uncooked)
2 tablespoons sugar or 2 tablespoons sugar substitute
3/4 cup fresh papaya, cut in 1/2-inch dice
3/4 cup fresh mango, cut into 1/2-inch dice
4 tablespoons fine shredded dried coconut (optional)

Steps:

  • Rub the lime juice into the beef cubes.
  • Place the limed beef and curry paste in a large bowl or zip lock bag, mix well to coat the beef with the curry and let it rest 1 hour or longer.
  • Mix the mango & Papaya together, cover and refrigerate for at least 1 hour.
  • Heat oil in a large skillet medium heat, brown the curried beef . stir as you are browning the beef, Be careful not to burn.
  • Add onions, cook until the onions are translucent and starting to brown, add garlic and Jalapenos.
  • Continue to cook 5 minutes, stir at least once.
  • Pour in the tomatoes, cover with a lid and simmer 45 minutes.
  • Just a few minutes before serving add the cooked sweet potatoes, mix well, heat through.
  • Meanwhile cook your rice using your favorite method stir in the sugar or sugar substitute while cooking, mix well ( If you are boiling the rice in water add sugar to the water while cooking).
  • Serve the curried beef over the rice topped with the Papaya/Mango mixture.
  • Sprinkle Coconut on top if you wish
  • Enjoy!

Nutrition Facts : Calories 1387.1, Fat 89.9, SaturatedFat 36.8, Cholesterol 172.4, Sodium 460.9, Carbohydrate 102.7, Fiber 7.4, Sugar 23.2, Protein 41

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