Curried roast beef with coconut gravy
6 to 8 Servings
A simple rub of curry paste and oil lends instant flavour to a traditional roast, while our velvety coconut gravy, made right in the roasting pan, is an unforgettable sauce.
- 1 tbsp Thai curry paste , preferably red
- 1.5 kg sirloin beef roast
- 400-mL can coconut milk
- 1 tbsp cornstarch
- 1/2 cup shredded fresh basil , or chopped cilantro
- 3 green onions , thinly sliced
- 1 lime
- Preheat oven to 325F (160C). 2 In a small bowl, stir curry paste with oil. Place beef in a large ovenproof frying pan or pot just large enough to hold it. Rub curry mixture all over meat. Roast, uncovered, in preheated oven for 30 min. Add ¼ cup (50 mL) water to pan, then continue to roast until an instant-read thermometer inserted into thickest part of meat reads 140F (60C), about 30 more min. Remove beef to a cutting board. Loosely cover with foil and let stand for 5 min. Do not wash pan.
- In a medium bowl, whisk coconut milk with cornstarch until dissolved. Pour into beef pan and set over medium heat. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir frequently until thickened, from 5 to 7 min. If mixture sticks to pan bottom, reduce heat.
- Meanwhile, prepare basil and onions and stir into gravy when thickened. Taste. Add a squeeze of lime juice or salt, if needed. Slice beef. Divide among plates and drizzle with gravy. Or arrange on a platter and pour some of the gravy overtop. Serve extra gravy in a sauce dish.
Nutrition (per serving)
- 37 g,
- 3 g,
- 24 g,