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Red Curry Beef and Mushrooms

Posted By Chris On May 22, 2008 @ 9:53 pm In Great Bowls of Fire,Main Dishes,Thai | 1 Comment

A new recipe from Great Bowls of Fire for us tonight — this one was nice and spicy! Thin strips of beef are stir-fried with peppers, mushrooms, and snap peas, and drowned in a sauce of coconut milk, chicken broth, and soy sauce. Filling and delicious!

Chris says:

Whoa — this is spicier than I was expecting!

Lisa says:

Don’t be a baby… it’s a lot less intense with the rice.

Chris says:

Hey, I’m the one who likes spicy, remember? I just meant I had my chili sauce at the ready and don’t think I’ll need to add as much as usual.

Lisa says:

While you’ve been jibber-jabbing about spicy foods, I’ve been enjoying my dinner.. mmm, so good! I love the coconut milk flavor.

Chris says:

Agreed. If this dinner was a song by Kansas, it’d be “Curry on Wayward Son”.

Lisa says:

So, I’ve learned to live with your puns, but what the heck does that even mean?

Chris says:

No clue. Okay, I’m going to finish eating this deliciousness.

Red Curry Beef and Mushrooms
1 tbsp peanut oil
1 lb top round
1 red bell pepper, seeded and cut into slivers
8 oz cremini mushrooms, sliced
2 tsp minced ginger root
3 cloves garlic, minced
3 tsp red curry paste
1 cup low-fat coconut milk
1 cup chicken broth
1/2 lb. snow peas, halved
3 tbsp low-sodium soy sauce
1 tsp ground cumin
1 tsp ground coriander
1 tbsp cornstarch
10 basil leaves, cut into strips
4 cups cooked Jasmine rice

In a large wok, heat the oil over medium-high heat. Add the beef and stir-fry until browned, 4-6 minutes. Remove from the pan and set aside, keeping warm.
In the same wok, add the bell pepper and mushrooms and stir-fry over medium heat for 5 minutes. Add the ginger and garlic and stir-fry for 2 minutes. Add the beef and curry paste and stir-fry for 2 minutes more. Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a gentle simmer over medium heat. Cook, stirring, for about 5 minutes.
Meanwhile, in a small mixing bowl, combine the cornstarch with 1 tbsp water. Whisk into the curry sauce and cook, stirring, for 1 minute. Stir in the basil leaves and serve over rice.

4 Servings


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