Wednesday, March 27, 2013

Thai Red Curry with Beef

Here is another recipe from Men's Health (same issue as the General Tso's Chicken).  It has many fewer ingredients, but is still really fast moving, like QUICK!  Add this!  QUICK!  Add that!  It comes out really delicious if this is your style dish.  Very rich.  Lots of leftovers for us.  I also think it needs some kind of green vegetable to make it prettier.

Thai Red Curry with Beef
adapted from Men's Health

2 tbsp vegetable oil, divided
1 lb steak (round, loin or flank) cut in 1/2" wide strips
1 large shallot, chopped
1 tbsp minced fresh ginger
1 tbsp Thai red curry paste
1 can (13.5 oz) light coconut milk
1 tsp grated lime zest
1 tbsp fish sauce
1 medium sweet potato, peeled and sliced
juice of 1/2 lime
cooked brown rice

Heat wok or skillet on medium-high.  When hot, add 1 tbsp of oil and coat pan.  Add beef and sear until brown (2-3 minutes).  Transfer beef and juices to a plate and set aside.  Return wok to medium heat and add another tbsp of oil.  Add shallot and ginger and stir fry for 3 minutes.  Stir in curry paste and heat for 30 seconds.  Stir in coconut milk, lime zest and fish sauce; heat for 2 minutes.  Add sweet potato and bring sauce to a boil.  Reduce to a simmer, cover and cook until the potatoes are tender, about 15 minutes.  Stir in the lime juice and beef with juices and heat through.  Serve over rice.

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