This healthy recipe will have you seeing red... as in red curry. Prepared with beef, we've put a healthy twist on traditional Indian cuisine. Enjoy a taste of ethnic flair with this yummy fare.
Ingredients
For 0006 Person(s)
Recipe
1 tablespoon(s) oil
1yellow onion, thinly sliced
1red pepper, thinly sliced
1green pepper, thinly sliced
1 tablespoon(s) red curry paste
1 cup(s) coconut milk
2 tablespoon(s) low sodium soy sauce
1 1/2 tablespoon(s) anchovy paste
1 floz water
1garlic clove, minced
1 teaspoon(s) brown sugar
1 teaspoon(s) lime juice
16 ounce(s) lean beef tenderloin, thinly sliced
2 tablespoon(s) basil
Directions
Heat oil on high in a large skillet.
Add the onion, red pepper and green pepper and saute until tender-crisp. About 7 minutes.
Transfer vegetables to a bowl and set aside.
In the same pan add the red curry paste and 1/2 cup of coconut milk. Stir and simmer until sauce begins to bubble.
Add the remaining coconut milk, soy sauce, anchovy paste, water, garlic, lime juice and brown sugar.
Bring to a boil and cook for 10 minutes.
Stir in the beef and vegetables and cook for another 10 minutes.
Remove from heat and serve over rice.
Garnish with basil.
Asian-Style Noodle Soup
In a large pan bring the water to a boil and add the vegetable stock, soy sauce, mirin, wakame, vinegar and salt.
Bring to another boil and then reduce the heat to low.
In a separate pan, cook pasta noodles according to package directions.