Mar 1, 2017

Beef and Vegetable Coconut Curry

This recipe is so good and it was really quick to make. My kids ate it with rice, but I had it in a bowl as is. This was so good and the leftovers tasted just like the first night.

Beef and Vegetable Coconut Curry
adapted slightly from Cook's Country

1 1/2 pounds sirloin steak tips, sliced thinly
salt and pepper
4 teaspoons vegetable oil
1 tablespoon of red curry paste
3 garlic cloves, minced
2 (14 oz) cans coconut milk (I used trader joe's light coconut milk.)
12 ounces broccoli florets
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1-2 tablespoons fish sauce (I used 1 because I'm sensitive to fish sauce.)

Season meat with salt and pepper. Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Cook half of meat until browned, about 2 minutes. Move it to a plate while you finish cooking the rest of the meat using the remaining oil. Move all cooked meat to the plate.

Add curry paste and garlic to the empty pan and cook until fragrant 30 seconds to 1 minute. Stir in the coconut milk, broccoli, bell pepper and any meat juices. Cook until the vegetable are tender and sauce is slightly thickened about 5 minutes. Stir in cilantro, fish sauce and browned meat and cook until heated through, about 1 minute.

You can serve with rice or in bowls. Enjoy.

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