Thais enjoy this curry with lots of jasmine rice, but you could use basmati, brown rice, couscous, noodles, or even good bread. For a vegetarian curry, omit the beef and fish sauce and add 1 teaspoon salt, along with pineapple, chickpeas, or firm tofu. Remove lime-leaf bits before serving. Shake or stir coconut milk well before measuring. Leftover coconut milk freezes well; keep it for use in rice pudding or another curry.
Recipe Ingredient Details:
1 cup unsweetened coconut milk, divided
1 tablespoon red curry paste
1/4 pound lean beef, sliced into thin 2-inch strips (tri-tip or flank steak)
1 1/4 cups low-sodium chicken broth or water
1 1/2 cups peeled, bite-size chunks sweet potato or butternut squash
1 tablespoon fish sauce
1 tablespoon light brown sugar or palm sugar
4 wild lime leaves, torn or cut into quarters
1/2 cup frozen edamame or green peas
In a medium saucepan or heavy skillet, bring 1/2 cup of the coconut milk to a gentle boil over medium-high heat. Simmer for 1–2 minutes, until fragrant and slightly thickened. Stir in curry paste and reduce heat to medium. Cook about 2 minutes, stirring and pressing to dissolve paste.
Scatter in beef and cook, tossing once or twice, until it changes color and is coated with curry sauce. Add remaining coconut milk, broth or water, sweet potatoes, fish sauce, sugar, and wild lime leaves. Bring to a full boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until beef is done and sweet potato chunks are tender but still firm, 6–10 minutes.
Stir in edamame or peas, remove from heat, and let stand, uncovered, for 5–15 minutes. (You can serve it at once, but the flavors enlarge as the temperature settles.)
Recipe Additional Notes:
PER SERVING: 211 cal, 53% fat cal, 13g fat, 8g sat fat, 13mg chol, 11g protein, 15g carb, 2g fiber, 298mg sodium
Wed, 2012-08-22 09:13