*  Exported from  MasterCook  *
 
                             CHIANG MAI STEAKS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----COCONUT MILK-----
    1 1/2  cup           Water
    1      cup           Packed -- flaked coconut
                         -----STEAKS-----
    4                    Beef tenderloins -- cut 1
    2      tablespoon    Creamy peanut butter
    1      Thick         (approx. 4 oz. each)
    2      teaspoon      Curry powder
    1                    Coconut Milk
                         Kiwi fruit -- peeled and
    2      tablespoon    All-purpose flour
                         Sliced -- if desired
      1/4  teaspoon      Salt
                         Flaked coconut
      1/2  teaspoon      Butter
                         Parsley sprigs
      1/2  teaspoon      Vegetable oil
 
 Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake
 off excess flour and reserve.heat butter and oil in large heavy frying pan
 over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired
 degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium
 low. Add reserved flour to pan and cook just until brown,stirring
 constantly.Stir in peanut butter and curry powder until smooth. Gradually,add
 coconut milk and cook until sauce comes to a boil and thickens,stirring
 constantly.Return steaks to pan and turn to coat with sauce. Place steaks on
 heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
 coconut.Serve steaks with sauce.Makes 4 servings.
 
 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. Process in blender at
 high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
 milk,discarding coconut.Makes about 1 1/4 cups.
 
 
 
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