Red Curry Beef
Yield
4 servingsPrep
5 minCook
20 minReady
30 minIngredients
| 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 |
*
|
Trans-fat Free, Low Carb
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.
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