Thai Beef Curry

Recipe Ingredients

1 lb	454g / 16oz	Lean beef
1 lb	454g / 16oz	Onion - chopped fine (medium)
1 tablespoon	15ml	Peanut oil
2 tablespoons	30ml	Red curry paste or curry powder
3		Zucchini - sliced 1/8" thick
1/4 cup	36g / 1.3oz	Broccoli flowerets - broken
1		Coconut cream
1 tablespoon	15ml	Thai fish sauce - nam pla
2 teaspoons	10ml	Lemon grass - thinly sliced
1 teaspoon	5ml	Fresh ginger root - grated
2		Kaffir lime leaves
2 teaspoons	10ml	Coriander - ground
1 teaspoon	5ml	Arrowroot dissolved in a little water

Recipe Instructions

Sizzle the curry paste in the oil, in a large frying pan, then add the beef and onion.

When browned, add the lemon grass, ginger, kaffir lime leaves, then add a few shakes of fish sauce and the coconut cream or milk with enough water to nearly cover the beef.

Simmer until beef is cooked, turn up heat, then add vegetables.

Cover the pan and cook until vegetables are tender. Taste sauce and add more fish sauce or red curry paste if necessary.

If the sauce needs thickening add the arrowroot. Stir in the coriander just before serving.

Serve with lots of basmati rice.

Source:
the California Culinary Academy

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