Chiang Mai Steaks Recipe

Name: Chiang Mai Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1 cup coconut, shredded (desiccated) packed; 4 each beef, tenderloin cut 1 inch thick; 1 x coconut milk; 2 tablespoons flour, all-purpose; 1/4 teaspoon salt; 1/2 teaspoon butter; 1/2 teaspoon vegetable oil; 2 tablespoons peanut butter creamy; 2 teaspoons curry powder; 1 x kiwi fruit peeled and sliced; 1 x coconut flaked; 1 x parsley sprigs

Servings: persons

1 1/2 cups water
1 cup coconut, shredded (desiccated) packed
4 each beef, tenderloin cut 1 inch thick
1 x coconut milk
2 tablespoons flour, all-purpose
1/4 teaspoon salt
1/2 teaspoon butter
1/2 teaspoon vegetable oil
2 tablespoons peanut butter creamy
2 teaspoons curry powder
1 x kiwi fruit peeled and sliced
1 x coconut flaked
1 x parsley sprigs

1
Prepare coconut milk.
2
Combine flour and salt;dust beef tenderloin steaks.
3
Shake off excess flour and reserve.
4
heat butter and oil in large heavy frying pan over medium heat until hot.
5
Add steaks; pan fry 6 to 8 minutes or to desired degree of doneness, turning once.
6
Remove steaks, keep warm.
7
Reduce heat to medium low.
8
Add reserved flour to pan and cook just until brown, stirring constantly.
9
Stir in peanut butter and curry powder until smooth.
10
Gradually, add coconut milk and cook until sauce comes to a boil and thickens, stirring constantly.
11
Return steaks to pan and turn to coat with sauce.
12
Place steaks on heated platter.
13
Garnish with Kiwi and parsley sprigs.
14
Sprinkle with coconut.
15
Serve steaks with sauce.
16
COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed, flaked coconut and simmer, uncovered, 5 minutes.
17
Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.
18
Strain coconut milk, discarding coconut.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups water, 1 cup coconut, shredded (desiccated) packed, 4 each beef, tenderloin cut 1 inch thick, 1 x coconut milk, and more.

Yes, Chiang Mai Steaks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiang Mai Steaks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions