Thai Coconut-Curried Beef
Prep: 10 min Cook: 30 min Serves: 4
You can have a robust curry without a long list of spices. We braised inexpensive stir-fry strips in velvety coconut milk with just a touch of curry paste. Skip the expected rice base and dish up over our “Riced” Minted Potatoes.
1 lb (500 g) beef stir-fry strips or outside round steak
1 lime
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) Thai red curry paste
398- ml can coconut milk
2 tbsp (30 mL) fish sauce
1 tsp (5 mL) granulated sugar
2 handfuls green beans
1 red pepper
2 green onions
1/2 cup (125 mL) chopped fresh cilantro, Pinch of salt (optional)
1. Slice beef into bite-sized thick strips. Finely grate peel and squeeze 2 tbsp (30 mL) juice from lime into a bowl. Heat oil in a large, wide saucepan over medium-high heat. Add beef and stir-fry until no longer pink, 3 to 4 min. Remove to a plate.
2. Add curry paste to pan and stir until fragrant, 30 sec. Add coconut milk, fish sauce, sugar, lime peel and juice. Stir well, then return meat to pan. When sauce comes to a boil, reduce heat to low. Cover and simmer, stirring occasionally, until beef is tender, 25 to 35 min.
3. Meanwhile, trim beans, slice pepper into strips and cut green onions into thick pieces. Stir into curry as soon as beef is tender. Then cover and continue heating, stirring occasionally until beans are tender-crisp, 2 to 4 min. Stir in cilantro. Taste and add salt if needed.
First published in Chatelaine's 03/2008 issue. © Rogers Media Publishing Inc.
1 lime
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) Thai red curry paste
398- ml can coconut milk
2 tbsp (30 mL) fish sauce
1 tsp (5 mL) granulated sugar
2 handfuls green beans
1 red pepper
2 green onions
1/2 cup (125 mL) chopped fresh cilantro, Pinch of salt (optional)
1. Slice beef into bite-sized thick strips. Finely grate peel and squeeze 2 tbsp (30 mL) juice from lime into a bowl. Heat oil in a large, wide saucepan over medium-high heat. Add beef and stir-fry until no longer pink, 3 to 4 min. Remove to a plate.
2. Add curry paste to pan and stir until fragrant, 30 sec. Add coconut milk, fish sauce, sugar, lime peel and juice. Stir well, then return meat to pan. When sauce comes to a boil, reduce heat to low. Cover and simmer, stirring occasionally, until beef is tender, 25 to 35 min.
3. Meanwhile, trim beans, slice pepper into strips and cut green onions into thick pieces. Stir into curry as soon as beef is tender. Then cover and continue heating, stirring occasionally until beans are tender-crisp, 2 to 4 min. Stir in cilantro. Taste and add salt if needed.
First published in Chatelaine's 03/2008 issue. © Rogers Media Publishing Inc.
