Yesterday I found in Whole Foods that the red and green curry pastes were on sale and I also got some dry lemongrass. So today, continuing with my project of making new Thai dishes, a beef one. I modified this from a recipe that calls for chicken.
BEEF IN THAI GREEN CURRY
- 1 tbsp oil
- 1/2 white onion, chopped (one whole one if it’s small)
- 3 heaping teaspoons green curry paste
- 1 can coconut milk
- 3/4 c water
- 1 lb beef (I used steak so it would be soft), cut up in pieces of about one inch by 1/2 inch
- 6 kaffir lime leaves
- 1 tablespoon nam-pla (fish sauce)
- 1 tablespoon lime juice
- 1 teaspoon lime zest, finely shredded
- 1 level tablespoon brown sugar
- 1/4 c chopped fresh cilantro leaves
- Heat the oil in a wok or large pan. Add the onions and green curry paste and cook for about a minute
- Add the water and coconut milk and bring to a boil.
- Add the beef and the kaffir lime leaves. Mix and lower the temperature to low. Cook, uncovered, for 10-15 minutes, or until the meat is tender.
- Turn off.
- Add the nam-pla, the lime juice, sugar and shredded lime zest. Mix well. Sprinkle with the cilantro leaves and serve over steamed rice.
I didn’t have kaffir lime leaves, so I added a little more of the shredded lime zest. It did the trick. The original recipe says to also add 1/2 c green beans. I didn’t have any, so I didn’t add them, but you could.