Tuesday, May 22, 2007


Red curry stir-fry

This is so good, I can't stop making it!

The sauces:
  1. Mix together and use to marinate sliced meat for at least 10 minutes and no more than 1 hour:
    • 1 tsp. brown sugar
    • 2 tbsp. soy sauce
  2. Mix together in a small bowl and set aside:
    • 1-1/2 tsp. red curry paste
    • 3 cloves garlic, minced
    • 1 tsp. vegetable oil
  3. Mix together in a separate small bowl:
    • 3 tbsp. coconut milk
    • 1/2 C chicken broth
    • 1 tsp. cornstarch
    • 1 tbsp. lime juice
    • 1 tbsp. fish sauce
    • 2 tbsp. brown sugar
Now it is time to cook!
  1. Heat 1 tbsp. cooking oil (not olive oil) in a large nonstick pan or wok on HIGH heat.
  2. Add meat in batches to avoid overcrowding and stir-fry until browned. Remove from pan and set aside. Wipe out inside of pan with a paper towel.
  3. Add 1 tbsp. cooking oil to pan. Add onions, if using, and stir fry until fragrant, about 1 minute.
  4. Add any hard, crunchy vegetables you may be using (carrots, eggplant, bell peppers) and stir fry for 2-3 minutes or until half-cooked.
  5. Add softer vegetables (mushrooms, snow peas, cook potatoes) and stir-fry for a couple more minutes or until mushrooms have softened.
  6. Push vegetables to the sides of the pan so there's a well in the middle. Place garlic/curry paste mixture in the middle of the pan and stir constantly until fragrant, about 30 seconds.
  7. Stir vegetables into curry mixture. Add beef and stir.
  8. Add coconut milk sauce and fresh basil to the stir fry and heat until the sauce has thickened.
  9. Serve with basmati rice.
Crystal's Helpful Hints:

I LOVE curry, so I must try this out!
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