Mango And Beef Curry Recipes
COCONUT MANGO THAI BEEF CURRY
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
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.
TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY
This is one curry u dont want to miss. Its one of the few really yummy curries Subru uncle makes for us. The last 3 days, this has been my addiction. Be it lunch/ midnight, if I'm not on my chair or exercising or asleep or outisde shoping, etc, I'm right in front of the fridge, hunting for this curry! Even a drop is an ocean, I love this curry that much:)
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
- Add the curry leaves, green chillies and water.
- Add salt, turmeric powder and red chilli powder.
- Bring to a boil.
- Cook on high flame for 8-10 minutes.
- Remove from flame and keep aside.
- Heat oil in a non-stick saucepan.
- Add the mustard seeds and allow to crackle.
- Add methi seeds and allow to sizzle.
- Add the cumin seeds and allow to splutter.
- Add few curry leaves and stir-fry for a few seconds.
- Remove from heat.
- Pour into curry.
- Stir well.
- Allow to cool for about 30 minutes on the kitchen counter.
- Then, stir in the beaten yogurt.
- Mix it well and serve with cooked white Basmati rice.
- This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!
JAMAICAN CURRY BEEF RIBS WITH PAPAYA & MANGO
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
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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