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Seared Coconut Curry Beef Cucumber Cups

Simple Asian fusion recipe blending the spiciness of Thai red curry with a Japanese style "sashimi" beef in allergy friendly cucumber cups.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 Servings
Ingredients Method

Ingredients
  

  • 1 lb top round steak
  • 1 400 ml can Thai Kitchen Premium Coconut Milk
  • 1 tbsp Thai Kitchen Red Curry Paste
  • 2 long English cucumbers cut into 1/2" thick rounds
  • 1 cup Thai Kitchen Jasmine Rice
  • 1 tsp sea salt divided
  • 2 cups water
  • 2 tsp coconut oil
  • Juice of 1 lime
  • 1 tbsp honey

Method
 

  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.