Thai beef curry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 1 | teaspoon | Red Curry Paste |
| 12 | ounces | Lean beef cut into finger thin slices |
| 1 | Stalk lemon grass finely chopped OR- (zest of 1/2 lemon) | |
| 4 | ounces | Green beans cut into 1 1/2 inch lengths (fresh or frozen) |
| 2 | mediums | Mushrooms |
| 3 | tablespoons | Dry roasted peanuts |
| 1 | Fresh green chili, seeded and chopped | |
| ¼ | cup | Water |
| 1 | tablespoon | Fish sauce |
| 2 | teaspoons | 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. 1½
Submitted By DALE SHIPP On 03-12-95