Thai Beef Curry (4)


The word curry is used as a blanket term for spicy food when, in reality, there are many differences in ingredients and flavors. Indian curries tend to use blends of dry spices as a basis for their taste, whereas in Thailand a paste is used. There are many other countries that have curried dishes as part of their diet – the Philippines, Vietnam, Singapore, Indonesia, South Africa to name a few.
Red curry paste, as opposed to green or the harder to find and creamier yellow, is used in this recipe and the finished dish is fairly mild with the coconut milk offsetting some of the heat. This Thai Beef Curry is quickly prepared and there are lots of nice juices to soak up the rice, quinoa, noodles or whatever you wish to serve with it.

8 oz. flat iron steak – thinly sliced
1 shallot – thinly sliced and separated
1 red pepper – thinly sliced
2 large cloves of garlic – grated
4 oz. frozen peas
1 can of lite coconut milk
2 tbsp. Thai red curry paste
2 tbsp. peanut butter
1 tbsp. fish sauce
Juice of 1 lime
1 tbsp. cilantro – finely chopped, plus more for garnish

Prepare the first 4 ingredients on a chopping board.
In a mixing bowl pour in the coconut milk and whisk it together with the curry paste, peanut butter and fish sauce, then pour into a frying pan and bring to a boil.
When boiling add the steak, shallot, red pepper and garlic to the curry sauce, turn down to a simmer,let ingredients cook for about 7 minutes then add the peas, lime juice and cilantro and cook for a further 3 minutes or until meat is cooked through.
Sprinkle with a little cilantro for garnish and serve.


Lemongrass and Coconut Milk Dressing

Lemongrass and Coconut Milk Dressing

At Joy Noodles in West Palm Beach, Florida they serve this dressing over thin slices of poached chicken and a salad of crisp lettuce, tomatoes, julienned carrots and cucumber. It is heavenly! I came up with my version of it and it tasted good. Have never used coconut milk in a salad dressing before but it works.

1/3 cup of lite coconut milk

1/3 tsp. fish sauce

1″ fresh ginger grated

1 clove garlic – finely chopped

Juice of half a lemon

2″ fresh lemongrass – finely chopped

Place all ingredients in food processor. Let dressing stand for a bit before serving to let flavor develop.