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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons firmly packed brown sugar |
1 tablespoon cornstarch |
1 can (14 oz.) reduced-fat coconut milk |
1/2 cup beef broth |
2 tablespoons soy sauce |
1 1/2 tablespoons prepared thai red curry paste |
1 tablespoon grated lemon peel |
1 pound beef, cut for stir-frying |
5 cups hot cooked linguine |
2 tablespoons minced fresh cilantro |
1 tablespoon asian (toasted) sesame oil |
Directions:
1. In a bowl, mix sugar and cornstarch. Whisk in coconut milk, broth, soy, curry paste, and lemon peel.
2. Place an 11- to 12-inch nonstick frying pan over high heat. When hot, add beef. Stir until beef is browned slightly, about 2 minutes. Remove beef from pan.
3. Add curry mixture to pan. Stir until boiling. Return beef to pan; stir just until hot, about 1 minute.
4. Mix pasta with cilantro and oil, then pour curry onto pasta.
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