Thai-Style Beef And Asparagus Curry Recipe - Cooking Index
Thai-Style Beef And Asparagus Curry Recipe - Cooking Index
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.
Type: Meat| 1 lb | 454g / 16oz | Top sirloin - cut crosswise |
| Into thin strips | ||
| 2 teaspoons | 10ml | Thai red curry paste |
| 4 tablespoons | 60ml | Asian stir-fry oil |
| = (or peanut oil) | ||
| 12 oz | 340g | Asparagus - trimmed, and |
| Cut into 1 1/2" lengths - (3 1/2 cups) | ||
| 1 1/2 cups | 355ml | Canned unsweetened coconut milk |
| 1/3 cup | 48g / 1.7oz | Chopped fresh basil |
| Lime wedges |
Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and saute until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
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.
This recipe yields 4 servings.
Source:
Bon Appetit, June 2002
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