Title: Red Curry Beef
Categories: Thai Beef Spicy Entree Ethnic
Yield: 4 Servings
| 28 | oz | Coconut Milk, 2-14 Oz. Cans |
| 1 | tb | Red Curry Base |
| 2 1/2 | lb | Beef Steak, Cut Into Strips |
| 1 | tb | Lemon Zest |
| 1/2 | c | Fish Sauce |
| 2 | ts | Sugar |
| 14 | oz | Baby Corn |
| 3/4 | c | Peas, Fresh Or Frozen |
| 1 | ts | Garlic Chili Pepper Sauce |
| GARNISH |
| | | Chopped Sweet Basil, Fresh |
In a large saucepan, combine half of the coconut milk and curry base over
low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add
remaining ingredients, cover and simmer for 10 minutes, stirring
occasionally. Serve over rice or Thai Jasmine Rice and garnish with sweet
basil.