We made a few substitutions/additions. We used green curry paste because we had it. We added green beans to bulk up the recipe. And we used sirloin instead of tenderloin because was on sale, and to be honest, I'm not going to pay for tenderloin to chop it up. So there's that.
Anyway, it was good. Not terribly spicy. We would have again. Of course we added Sambal Oelek to it.
Spicy Thai Red Curry Beef
 |
| Photo by ALB |
This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.
Yield: Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)
Ingredients
1 (13.5-ounce) can light coconut milk
4 teaspoons red curry paste (used green because we had it)
2 teaspoons dark brown sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1 1/2 cups sliced red bell pepper
Added 1 1/2 cup green beans
1 cup sliced onion
12 ounces beef tenderloin, thinly sliced (used 1 lb sirloin)
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot cooked brown basmati rice (used regular white rice)
4 lime wedges
Preparation
1. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.
Nutritional Information
Amount per serving
Calories: 334; Fat: 11.2 g; Satfat: 6.5 g; Monofat: 2.6 g; Polyfat: 0.6 g; Protein: 24 g; Carbohydrate: 36 g; Fiber: 3 g; Cholesterol: 55 mg; Iron: 3 mg; Sodium: 645 mg; Calcium: 65 mg; Sugars: 6 g; Est. Added: Sugars 2 g
Cooking Light, JUNE 2016
No comments:
Post a Comment