Thai-Style Beef and Asparagus Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this intensely flavored curry made with Thai red curry paste and coconut milk from the supermarket's Asian foods section over steamed jasmine rice. A side salad of bean sprouts drizzled with Asian salad dressing would be a cooling accompaniment; follow it with mango slices. Ingredients:
1 pound top sirloin, cut crosswise into thin strips |
2 teaspoons thai red curry paste |
4 tablespoons asian stir-fry oil or peanut oil |
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths (3 1/2 cups) |
1 1/2 cups canned unsweetened coconut milk |
1/3 cup chopped fresh basil |
lime wedges |
Directions:
1. Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
2. Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
3. Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
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