Monday, April 8, 2013

Super Easy Thai Red Curry

This is a classic winter favorite that comes from a friend/talented chef/sous chef Claire Smallwood from Alta, Utah. Oh, and one sick skier ;)

When my grass-fed beef share served me up some stew meat, I postponed by grand Boeuf Bourguignon plans for something a bit more exotic, a lot easier, and did I mention less expensive (even though I splurged on a $5 organic red pepper. Geez…)

I made this with whole coconut milk, but you could also swap in two cans of light coconut. As well, I went heavy on the curry paste, because I like my food with a kick. The key ingredients to finish this off are the juice of a lime and fish sauce to taste. Served over sticky or jasmine rice, it’s a real winter evening treat!

Super Easy Thai Red Curry
Serves 4-6

1 tablespoon olive oil
1 ½ pounds grass-fed beef stew meat (or chicken. Or tofu. Your pick.)
1 medium-large shallot, chopped in slices
Red curry paste, to taste (I used about 6 tablespoons)
2 bunches of baby bok choy, rinsed and chopped
2 red bell peppers, chopped
1/3 cup sliced fresh basil
Salt, to taste
Juice of 1 lime, to taste
Fish sauce, to taste.

In a dutch oven over medium-high heat, add oil and heat til it shimmers. Add the beef and cook until just cooked on one side. Add a sliced shallot and stir, browning the other side of the beef. Add the bok choy and red pepper and saut√© briefly. Add the coconut milk and ½ can of water (if using full-strength coconut).

Bring to a simmer and reduce to low. Cook for 30 minutes or so (be careful NOT to boil the mixture), then add basil. Season to taste with salt, lime, and fish sauce. Serve hot over rice and garnish with more basil, if desired.

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