Caribbean Curried Steak
Submitted by RobinGC
Sirloin strips simmered in coconut milk with curry, ginger, jalapeno, and garlic for a quick Caribbean curry. Bold island flavors on the table in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minCaribbean curry hits different from the Indian kind, and this recipe shows exactly why.
Sirloin strips get browned with garlic, jalapeno, and onions, then dusted with curry powder and ground ginger before simmering in rich coconut milk.
The heat sneaks up on you from the jalapeno while the coconut milk keeps everything smooth and creamy.
Thirty minutes, one skillet, and you’ve got something that tastes like it took all afternoon.
Pro Tips
- Cut the sirloin into thin, even strips so they cook at the same rate. Thick pieces will be tough by the time the thin ones are done.
- Use full-fat coconut milk, not the light version. The fat carries the curry and ginger flavors and creates that lush, silky sauce.
- Seed the jalapeno completely if you want warmth without serious heat. Leave a few seeds in if you like things fiery.
Variations
- Serve over jasmine rice or with roti bread to soak up every drop of that coconut curry sauce.
- Swap the sirloin for boneless chicken thighs and add 5 extra minutes of simmering time.
- Stir in a handful of fresh cilantro and a squeeze of lime right before serving for brightness.
Ingredients
Directions
Heat the oil in a large skillet.
Add the garlic, jalapeno, green onions, and onions.
Cook, stirring, for 2 minutes, then add the sirloin strips to the pan.
Sprinkle the meat with the curry powder and ginger.
Cook over medium heat, stirring and turning, until the meat is lightly browned, about 5 minutes.
Add the coconut milk or water. Lower the heat to a simmer and cover the pan.
Cook for 10 to 15 minutes, or until the meat is tender.
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