Tuesday, June 5, 2012

Thai Red Curry with Beef

Thai Red Curry with Beef

  • 6-8oz. cubed organic beef stew meat or sirloin strips
  • 1 cup total of sliced green beans, bamboo shoots, and orange bell pepper (all organic except bamboo)
  • 2-3 tbsp. Thai red curry paste
  • Coconut milk, unsweetened or sugar-free
  • Chicken stock
  • Fresh organic basil
  1. Add coconut milk and curry paste to rice cooker or saucepan and heat. For thicker curries, use less milk (6-8 oz), and for thinner curries use more (10-12oz).
  2. Chop veggies - you can use whatever you like but about 1 cup total is good.
  3. Prepare beef into strips or cubes if not already cut
  4. When coconut milk is simmering, add 2-4 oz chicken stock, again depending on desired thickness of curry sauce
  5. Add veggies and bring to boil.
  6. Add beef. Once curry is simmering for 5 minutes, turn off and add several fresh basil leaves immediately before serving

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