Curried roast beef with coconut gravy
Chatelaine
* PLUS Roasting Time: 60 minutes, Cooking time: 5 minutes
Yvonne Duivenvoorden
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.
Ingredients
-
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
Instructions
- 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)
- Calories
- 385,
- Protein
- 37 g,
- Carbohydrates
- 3 g,
- Fat
- 24 g,
