Steak Kabobs with Coconut Rice & Curry

This is grilling with a passport: skewers of charred steak served over creamy coconut rice and napped with a fragrant, gently spiced coconut curry sauce. The smoky beef, the rich sauce, and the soft, fragrant rice come together into a plate that feels both comforting and adventurous. It takes a bit of doing across a few components, but each one is simple, and the payoff is a dinner that feels like a small celebration.

The Coconut Curry Sauce

The sauce is the heart of the plate. Sauté the aromatics and bloom the curry spices in oil until fragrant, then add the coconut milk and other liquids and simmer until it thickens into a silky, gently spiced sauce. A quick blend at the end smooths it out. Build the flavor in layers — aromatics, spices, then liquid — and taste as you go, balancing the richness of the coconut against the warmth of the spice and a note of acid to keep it bright.

Grilling the Kabobs & Coconut Rice

Thread the steak onto skewers and grill them over high, direct heat, charring the outside while keeping the center juicy. Meanwhile, cook the rice in coconut milk so it turns fragrant and creamy, a soft cushion for the beef and sauce. To plate, pile the coconut rice, lay the charred skewers over it, and spoon the warm curry sauce generously across the whole thing, finishing with the fresh garnish for color and lift.

Jorj Morgan

Steak Kabobs with Coconut Rice & Curry

Tender steak kabobs, vibrant with rich spices, find their perfect counterpoint in creamy coconut rice, all brightened by a fragrant curry. This elegant pairing brings the sophisticated flavors of the tropics to your table with an irresistible warmth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Dinner Party

Ingredients Method

Ingredients

  

The Steak Kabobs

• 1 bell pepper assorted colors
• 1 large red onion peeled
• 12 baby portobella mushrooms
• 3 4 to 6-ounce tenderloin steaks
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 2 tablespoons olive oil

For the Curry Aromatics

• 2 tablespoons olive oil
• 1 large onion peeled and chopped
• 6 celery ribs chopped
• 6 garlic cloves peeled and minced
• 2 Granny Smith apples peeled and chopped

For the Curry Spices

• ¼ cup curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon fennel seeds
• ½ teaspoon red chili pepper
• 1/3 cup all-purpose flour

For the Curry Liquids

• 1 quart chicken stock
• 1 cup mango chutney
• 3/4 cup unsweetened coconut shredded
• ¾ cup coconut milk

The Coconut Rice

• 2 cups jasmine rice
• 1 14-ounce can coconut milk
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt

The Garnish

• Fresh cilantro
• Lime wedges
• Roasted cashews
• Raisins
• Shredded coconut
• Naan bread for serving

Method

 

Prep the Kabob Ingredients

1. Cut the pepper in half from stem to bottom, and then in half again.
2. Remove the stem and seeds, then cut each piece in half.
3. Cut the onion in half across the center, leaving the ends in place.
4. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
5. Pull the stems from the mushrooms.
6. Cut the steaks into 1-inch pieces.

Assemble the Kabob Skewers

1. Thread the skewers starting with 2 pieces of pepper.
2. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom.
3. Thread another chunk of beef and repeat with peppers, onion, and mushroom.
4. End with another chunk of beef.
5. Continue threading skewers until all the ingredients have been used (about 6 skewers).

Sauté and Season the Curry

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the onion, celery, and garlic and cook until the veggies are soft.
3. Add the apples and stir.
4. Sprinkle in the curry powder, ginger, cardamom, fennel seeds, and red chili pepper.
5. Cook for 2 minutes.

Simmer and Thicken the Sauce

1. Sprinkle the flour over the top.
2. Slowly pour in the chicken stock.
3. Stir over medium heat until the sauce thickens.
4. Add the chutney and the shredded coconut and stir for two minutes more.

Blend and Finish the Sauce

1. Turn off the heat and let the sauce cool to room temperature.
2. Pour into a blender and pulse to blend, working in batches if necessary.
3. Return the sauce to the pan and stir in the coconut milk over medium heat.
4. Keep the sauce warm until ready to serve.

Make the Coconut Rice

1. Rinse the jasmine rice and drain in a colander.
2. Heat the can of coconut milk with 1 cup of water in a saucepan over medium-high heat.
3. Stir in the sugar and salt.
4. When the liquid comes to a boil, stir in the rice.
5. Reduce the heat to low and simmer until the rice absorbs all the liquid.
6. Use a fork to fluff the rice.

Grill and Assemble

1. Heat a grill pan over high heat.
2. Season the skewers with salt and pepper, then drizzle with olive oil.
3. Lay the skewers onto the grill.
4. Cook for 2 minutes, turn a quarter of a turn, and cook for 2 minutes more.
5. Continue until all sides of the beef have been browned, about 6 to 8 minutes total for rare to medium-rare.
6. To serve, place the coconut rice onto a large platter.
7. Remove the meat and veggies from the skewers and arrange them on top of the rice.
8. Pour the warm curry sauce generously over everything.
9. Garnish with fresh cilantro, lime wedges, roasted cashews, raisins, and coconut.
10. Serve immediately with Naan bread for enjoying the extra sauce.