AsianThai

Nate’s Peanut Curry Marinated Beef & Turkey Recipe

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I have a food delivery so i’m trying to use up the half empty meat and veg packets in the fridge & freezer, and today it happens that those are beef and turkey and broccoli. The marinate i’m making is super tasty and works with any meat and even some sea foods such as prawn.

What ingredients do I need ?

For the marinade:
1 teaspoon salt
2 teaspoons coriander ground
2 teaspoons coriander leaf
3 teaspoons chilli powder
3 teaspoons paprika
2 teaspoons fennel seeds
2 teaspoons cumin
1 teaspoon of chilli flakes
1 teaspoon of lemon juice
2 table spoon of coconut milk.
1.5 table spoons of peanut butter

Other:
Meat strips (i’m using turkey and beef, the marinade will nicely cover upto 500-600g of meat)
2 table spoons of coconut milk
1 tea spoon lemon juice
1 table spoon of flour
Rice
Several cardamon pods
A couple of shakes of fennel seeds
A couple of shake of cumin seeds
A few spears of tenderstem broccoli (i’m using purple sprouting)

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I’ve got those ingredients, what do I need to do?

First we need to mix all the marinade ingredients, add a new ingredients at a time and mix, starting with all the dry ingredients first.

 

Next add the paste you’ve just created and the meats into a freezer bag and mix well, then add another table spoon of coconut milk and a teaspoon of lemon juice and mix again. Leave in the fridge to marinade for at least an hour, I marinaded mine for 5 hours for maximum flavour and tenderness. Once you’re finished marinating, add 1 table spoon of flour to the bag and mix again.

 

Next up place the rice, fennel seeds, cumin seeds and cardamom pods into a saucepan of water and put on a medium-high heat, also place a skillet on a medium high heat. After 4 minutes place the contents of your freezer bag onto the skillet. After 5 minutes add any veg you may want to add (i’m using purple sprouting broccoli) and keep periodically stirring while cooking.

Keep cooking until all the beef looks brown and the turkey looks white without any pink showing, at this point most of the water from the rice should be gone too, both should be ready at the same time.

Now strain the rice and plate both and enjoy!

Yum

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