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Seared Coconut Curry Beef Cucumber Cups

Seared Coconut Curry Beef Cucumber Cups

Day three of the Thai Kitchen Canada #TKLucky7 Lucky Recipe Challenge and I was tasked with creating an appetizer that contained rice. At first I couldn’t think of something small enough to be an appetizer but that also contained rice, a very filling ingredient. Having not had rice for almost a year, I was pretty excited to cook up some of Thai Kitchen’s “Select harvest” Thai Jasmine rice. There’s something extra fragrant and delicious about this rice. Light and fluffy and it cooks up perfectly every time, no rice cooker needed.

For this recipe I chose to spotlight a red curry sauce with the steak for a spicy little number with a crunch from the crisp cucumber and a hint of sweetness from the coconut milk. With only a teaspoon of rice per serving, you could probably shovel a lot of these in at one sitting. Have at ‘er!

If you’d like to learn more about the Thai Kitchen Lucky Recipe Challenge, see below for the rest of the contestants information.

Be sure to come back here or to my Facebook page by January 13th for the Regional portion of the voting. Remember, there are over $5,000 in prizes to go to the voters! 

The other six contestants from across Canada are:

Vancouver: That’s me!
Calgary: Jo-Anna of A Pretty Life in the Suburbs
Regina: Stacey of This lil Piglet
Toronto: Melissa of Sexy Food Therapy
Ottawa: Don of Foodie Prints
Halifax: Kelly of Bacon and Baileys
Montreal: Jason of Shut Up and Eat!

To learn more about all the Celebrity Food Bloggers in the running for Thai Kitchen’s next Brand Ambassador, check out our Pinterest personality boards!
Seared Coconut Curry Beef Cucumber Cups One year ago: DIY Squat Stands
Two years ago: Roasted Cauliflower Salad
Three years ago: Beef Stroganoff
Four years ago: Soft Polenta, Caramelized Onions, Mushrooms and a Poached Egg

Seared Coconut Curry Beef Cucumber Cups

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 24 Servings

Simple Asian fusion recipe blending the spiciness of Thai red curry with a Japanese style "sashimi" beef in allergy friendly cucumber cups.



  1. Blend coconut milk and curry paste together with a stick blender until smooth. Place steaks in a glass or ceramic container and pour marinade over. Cover and refrigerate 4-24 hours.
  2. In a medium saucepan, bring water to a boil. Add rice, coconut oil and salt. Cover and lower to a simmer for 15-20 minutes. Remove from heat and stand, covered, for five minutes.
  3. Take 1 cup of the marinade and put it in a small saucepan with the lime juice, the remainder of the sea salt and honey. Bring to a boil, then lower to a simmer and cook, uncovered for about 45 minutes (or until sauce reduces by half).
  4. In a heavy cast iron pan set to medium high heat, sear steaks (try to brush most of the marinade off) for 2 minutes per side. Let stand five minutes before slicing thinly.
  5. Assemble the boats: Scoop out the middle of the cucumbers with a small spoon or melon baller. Place a small ball of rice in the hole, pour about 1/2 tsp of the sauce over the rice. Finish by placing a slice of steak on top. Serve immediately or cover and refrigerate. Serve within a few hours for best flavour and consistency.

Seared Coconut Curry Beef Cucumber Cups

This is a sponsored post, but, as always, the opinions and images are my own. For more information, visit the Thai Kitchen Canada site.

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