really like have an obsession with Asian foods, primarily those that contain curry…drool. Anyway, I found this recipe for an easy curry dinner that is delicious! Taylor isn’t too fond of it, but that’s okay because it just means more for me! It’s called “beef with onions & broccoli”, although you can substitute any meat you feel in the mood for–I usually get chicken because it’s a little cheaper and I can use leftovers to make soup or something. I’ve added my own commentary in parenthesis ( ) for other important and flavorful information.
- 2tbsp veg or peanut oil (peanut oil will give you more flavor)
- 2tbsp Thai green curry paste (you can also use red or yellow depending on your taste or picky eaters in the family…)
- 2 x 6-oz/175g sirloin steaks, sliced thinly (chicken will also work nicely)
- 1 onion, sliced thinly
- 6 scallions, chopped
- 2 shallots, chopped finely
**side note about the difference between scallions and shallots…they are not the same thing it turns out…scallions are little green onions with stalks and shallots are, well, shallots. Ask your grocer**
- 8 oz/225g head broccoli, cut into florets
- 14 fl oz/400 ml/ 1 3/4 cups coconut milk (I use light coco milk–all the flavor, half the calories!)
- 3 kaffir lime leaves, chopped corsely (it took me a while to find these–they are usually in the higher end grocery stores in the Asian food section…my apologies to Food Lion, Bi-Lo, and Wal-Mart)
- 4 tbsp chopped fresh cilantro (YUCK! I leave this out because cilantro makes me want to vomit…however, you can use it in the recipe if you want.)
- few Thai basil leaves
- **My Additions** : Baby corn, Bamboo Shoots, 1 tsp Curry Powder
|A few of the ingredients|
- Heat the oil in a wok and stir-fry the curry paste for 1-2 minutes (more like 2 if you ask me). Add the meat, in batches if necessary, and stir-fry until starting to brown.
- Add the onions, scallions, and shallots, and stir-fry for 2-3 minutes (mmm I would say about 3-4 minutes so the onions aren’t crunchy anymore.)
- Add the broccoli, and **my additions** ingredients and stir-fry for 2-3 mintues.
- Pour in the coconut milk, add the lime leaves, and bring to a boil. Let simmer gently for 8-10 minutes, until the meat is tender. Stir in cilantro (yuck) and basil and serve immediately (I serve over Basmati rice because nothing fills your tummy like rice).
|Granted this looks nothing like the picture in the book…I think because I’m using a red curry instead of a green curry…BUT it is soo soo good!|