October 27, 2009

Beef in Curry & Coconut Milk

Beef in Curry & Coconut Milk

Makes: 6 servings

Created by The MDM Team, Monday, January 21, 2008
It's Thai time you gave this beef dish a try. Get your curry in a hurry with a few simple ingredients that bring home the great taste. To complete the dish, serve over jasmine rice.

1 (14 oz.) can coconut milk
2 tsp. Thai red curry paste
2 lb. beef sirloin steaks
2 tbsp. nam pla*
1 bunch fresh basil
2 green onions, sliced
1 tbsp. sugar

Slice beef thinly. In big pot, stir and cook coconut milk until it separates, about 5 minutes. Stir in red curry paste; add sliced beef, cooking until done. Add remaining ingredients and serve.
Additional Tips
Ready in 25 min

*Fish Sauce, or "Nam Pla" in Thai, is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color, and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) - you may have come across this "sauce" on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.

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