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RECIPE FOR CHIANG MAI STEAKS
Title: Chiang Mai Steaks
Category: Oriental Beef
Serves: 4

Ingredients:
---------COCONUT MILK ---------
1.50cWater
1.00cPacked, flaked coconut
---------STEAKS ---------
4.00Beef tenderloins, cut 1"
Thick (approx. 4 oz. each)
1.00Coconut Milk
2.00tbAll-purpose flour
0.25tsSalt
0.50tsButter
0.50tsVegetable oil
2.00tbCreamy peanut butter
2.00tsCurry powder
Kiwi fruit, peeled and
Sliced, if desired
Flaked coconut
Parsley sprigs

Instructions:
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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