Thai Beef Curry Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Peanut oil,
-inch lengths, (fresh or
1 tsp: Red Curry Paste,
-frozen),
12 ounce: Lean beef cut into finger,
2 medium: Mushrooms,
-thin slices,
3 tbsp: Dry roasted peanuts,
1 Stalk: lemon grass finely,
1: Fresh green chili, seeded
-chopped,
-and chopped,
-OR-,
1/4 cup: Water,
-, zest of 1/2 lemon
1 tbsp: Fish sauce,
4 ounce: Green beans cut into 1 1/2,
2 tsp: Brown sugar,
Directions:
cut beef into finger thin slices.
In wok, heat oil, add curry paste, stir 30 seconds. Add beef and
lemon grass (or lemon zest) and stir fry for 1 min or until lightly
browned. Remove beef.
Add a little oil if needed, Add beans and mushrooms, stir fry 3 mins.
Add Peanuts and chili.
Stir in water, fish sauce and sugar, cook about 2 mins or until beans
are crisp tender.
Put beef back in wok, stir and serve.
Serve with noodles or rice -
2 servings
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Submitted By DALE SHIPP On 03-12-95
Source from luhu.jp
In wok, heat oil, add curry paste, stir 30 seconds. Add beef and
lemon grass (or lemon zest) and stir fry for 1 min or until lightly
browned. Remove beef.
Add a little oil if needed, Add beans and mushrooms, stir fry 3 mins.
Add Peanuts and chili.
Stir in water, fish sauce and sugar, cook about 2 mins or until beans
are crisp tender.
Put beef back in wok, stir and serve.
Serve with noodles or rice -
2 servings
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Submitted By DALE SHIPP On 03-12-95
Source from luhu.jp