• 2 Tablespoons Kerrygold Grass Butter
  • 1-2lbs Flank Chopped
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 1 Tablespoon Curry Powder
  • 1 can (13 1/2 Oz. Size) Coconut Milk (I Used “A Taste Of Thai” Brand)
  • 2 Tablespoons Honey, More To Taste
  • 1/4 teaspoon Kosher Salt (more To Taste)
  • 1 whole Lime, Juiced
  • Hot Sauce, Optional
  • 12 whole Basil Leaves, Chopped, Plus More For Garnish
  • 2 cups Basmati Rice–cooked


1. Heat the butter in a large skillet over medium-high heat.
2. Chop flank into thin piece to ensure it’s not tough when cooked. I like to chop thin, small pieces to keep the meat tender. Add the flank until fully cooked. Remove to a plate and set aside.
3. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine.
4. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.
5. Add flank into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve flank and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!