CURRY in a HURRY

Add coconut milk and curry paste to your pantry for a beef curry that's faster than take-out!

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Yields4 Servings

 1lb (500 g) thick Beef Grilling Steak
 1 onion sliced
 1 sweet green pepper sliced
 1 tbsp (15 mL) curry paste
 ¾ cup (175 mL) unsweetened coconut milk

1

Season: beef all over with salt and pepper – slice into thin strips and stir-fry in lightly oiled nonstick skillet in 2 batches. Remove beef and set aside.

3

In same skillet: simmer onion and sweet pepper in ¼ cup (50 mL) water until tender-crisp. Add curry paste and coconut milk; simmer to thicken slightly, about 5 minutes.

5

Return: beef and its juices to skillet; heat through. Serve over angel hair pasta or steamed rice with torn basil leaves and squeeze of fresh lime.

Ingredients

 1lb (500 g) thick Beef Grilling Steak
 1 onion sliced
 1 sweet green pepper sliced
 1 tbsp (15 mL) curry paste
 ¾ cup (175 mL) unsweetened coconut milk

Directions

1

Season: beef all over with salt and pepper – slice into thin strips and stir-fry in lightly oiled nonstick skillet in 2 batches. Remove beef and set aside.

3

In same skillet: simmer onion and sweet pepper in ¼ cup (50 mL) water until tender-crisp. Add curry paste and coconut milk; simmer to thicken slightly, about 5 minutes.

5

Return: beef and its juices to skillet; heat through. Serve over angel hair pasta or steamed rice with torn basil leaves and squeeze of fresh lime.

CURRY in a HURRY
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