0
500 g outside round steak
1 lime
1 tbsp vegetable oil
1 tsp Thai red curry paste
398-mL can coconut milk
2 tbsp fish sauce
1 tsp granulated sugar
2 handfuls green beans
1 red bell pepper
2 green onions
1/2 cup chopped fresh cilantro
1 pinch salt, optional
Slice beef into bite-sized thick strips. Finely grate peel and squeeze 2 tbsp (30 mL) juice from lime into a bowl. Heat oil in a large, wide saucepan over medium-high heat. Add beef and stir-fry until no longer pink, 3 to 4 min. Remove to a plate.
Add curry paste to pan and stir until fragrant, 30 sec. Add coconut milk, fish sauce, sugar, lime peel and juice. Stir well, then return meat to pan. When sauce comes to a boil, reduce heat to low. Cover and simmer, stirring occasionally, until beef is tender, 25 to 35 min.
Meanwhile, trim beans, slice pepper into strips and cut green onions into thick pieces. Stir into curry as soon as beef is tender. Then cover and continue heating, stirring occasionally until beans are tender-crisp, 2 to 4 min. Stir in cilantro. Taste and add salt if needed.
Calories 426, Protein 29g, Carbohydrates 10g, Fat 31g, Fibre 3g, Sodium 791mg.
You can have a robust curry without a long list of spices. We braised inexpensive stir-fry strips in velvety coconut milk with just a touch of curry paste. Skip the expected rice base and dish up over our ?Riced? Minted Potatoes.