Coconut Curry Beef or Chicken |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Just a little bit of peanut butter and light coconut milk make this curry taste rich and creamy. Ingredients:
3 tablespoons orange juice |
2 tablespoons fish sauce |
2 teaspoons cornstarch |
2 teaspoons soy sauce |
2 teaspoons canola oil |
1 lb top round steaks, cut into strips or 4 boneless skinless chicken breasts |
1 onion, chopped |
1 garlic clove, minced |
1/2 teaspoon yellow curry paste (or to taste) |
1/2 cup light coconut milk |
1 tablespoon 100% peanut butter |
1 tablespoon lime juice |
2 teaspoons sugar substitute |
1/4 cup chopped fresh coriander |
2 tablespoons unsalted peanuts, chopped |
Directions:
1. In bowl, whisk together orange juice, fish sauce, cornstarch, and canola oil.
2. Stir in beef, tossing to coat. Marinate at room temperature for 30 minutes or refrigerate up to 1 day.
3. In large nonstick skillet, heat oil over medium-high heat. Cook onion and garlic for 5 minutes or until softened.
4. Add curry powder and cook for 1 minute.
5. Add beef and cook for 2 minutes or until browned but still pink inside.
6. Stir in coconut milk, peanut butter, lime juice and sugar substitute. Cook, tossing to coat meat with sauce, for another 2 minutes.
7. Garnish with coriander and peanuts.
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