Chiang Mai Steaks

40 minutes Prep: 15 minutes Cook: 25 minutes

212 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


Coconut milk
1 1/2	cups	water
1	cup	coconut flakes	packed

Steaks
4	each	beef, tenderloin	cut 1 inch thick
1	x	coconut milk
2	tablespoons	flour, all-purpose
1/4	teaspoon	salt
1/2	teaspoon	butter
1/2	teaspoon	vegetable oil
2	tablespoons	peanut butter	creamy
2	teaspoons	curry powder
1	x	kiwi fruit	peeled and sliced
1	x	coconut	flaked
1	x	parsley sprigs

Directions

Prepare coconut milk. Combine flour and salt;dust beef tenderloin steaks.

Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.

Add steaks; pan fry 6 to 8 minutes or to desired degree of doneness, turning once.

Remove steaks,keep warm.

Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.

Stir in peanut butter and curry powder until smooth.

Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.

Return steaks to pan and turn to coat with sauce.

Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.

Sprinkle with coconut. Serve steaks with sauce.

COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended. Strain coconut milk,discarding coconut.

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Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 212 78% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 10.0g	50%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 234mg	10%
Total Carbohydrate 10.0g	3%
Dietary Fiber 4.0g	15%
Sugars 3.0g
Protein 6.0g	11%

Vitamin A	0%		Vitamin C	1%
Calcium	2%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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