This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Ingredients
- 1 pound beef flank steak
- 2 cups coconut milk, divided
- 3 tablespoons green curry paste
- 4 teaspoons Vietnamese hot chile paste (such as sambal oelek)
- 1 tablespoon chopped fresh basil
- ½ teaspoon white sugar
- 2 cups cooked rice
Directions
Step 1
Slice beef against grain into 1/4-inch slices.
Step 2
Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
Step 3
Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Cook’s Note:
Recipe can be made with chicken, pork, or other types of beef, as desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 477 | |
% Daily Value * | |
Total Fat39g | 50% |
Saturated Fat25g | 127% |
Cholesterol36mg | 12% |
Sodium310mg | 13% |
Total Carbohydrate31g | 11% |
Dietary Fiber2g | 6% |
Total Sugars2g | |
Protein22g | |
Vitamin C1mg | 6% |
Calcium32mg | 2% |
Iron6mg | 35% |
Potassium445mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this