Red Curry Beef
Yield
4 servingsPrep
5 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
coconut milk
|
|
| 1 | tablespoon |
red curry paste
|
*
|
| 2 ½ | pounds |
beef, steak
cut into strips |
|
| 1 | tablespoon |
lemon zest
|
|
| ½ | cup |
fish sauce
|
*
|
| 2 | teaspoons |
sugar
|
|
| 14 | ounces |
baby corn
|
* |
| ¾ | cup |
green peas
fresh or frozen |
|
| 1 | teaspoon |
red hot pepper sauce
garlic-chili kind |
|
| 1 | x |
basil
fresh, sweet, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
coconut milk
|
|
| 15 | ml |
red curry paste
|
*
|
| 1.1 | kg |
beef, steak
cut into strips |
|
| 15 | ml |
lemon zest
|
|
| 118 | ml |
fish sauce
|
*
|
| 1E+1 | ml |
sugar
|
|
| 404.6 | ml/g |
baby corn
|
* |
| 177 | ml |
green peas
fresh or frozen |
|
| 5 | ml |
red hot pepper sauce
garlic-chili kind |
|
| 1 | x |
basil
fresh, sweet, chopped |
*
|
Directions
In a large saucepan, combine half of the coconut milk and curry base over low heat.
When oil appears on surface, add meat. Simmer for 5 minutes.
Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally.
Serve over rice or Thai Jasmine Rice and garnish with sweet basil.
