Thai Beef Curry
This easy-to-make one pot meal features tender, marinated strips of Ontario beef, fresh red pepper and an authentic light red curry sauce. Serve over steamed rice with a side of fresh mango salad.
In bowl, combine, steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables.
In large deep, non-stick skillet, heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 minutes. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 minutes. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 minutes; return beef to pan and stir in cilantro. Let sit 5 minutes before serving over steamed rice.
Makes 4 servings
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Ingredients
Directions
In bowl, combine, steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables.
In large deep, non-stick skillet, heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 minutes. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 minutes. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 minutes; return beef to pan and stir in cilantro. Let sit 5 minutes before serving over steamed rice.
Makes 4 servings