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Red Curry Beef

Yield Makes 4 servings

Ingredients

  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 can (14 oz.) reduced-fat coconut milk
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons prepared Thai red curry paste
  • 1 tablespoon grated lemon peel
  • 1 pound beef, cut for stir-frying
  • 5 cups hot cooked linguine
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon Asian (toasted) sesame oil

Nutrition Information

  • calories 600
  • caloriesfromfat 24 %
  • protein 36 g
  • fat 16 g
  • satfat 6.1 g
  • carbohydrate 64 g
  • fiber 2 g
  • sodium 761 mg
  • cholesterol 129 mg

How to Make It

  1. In a bowl, mix sugar and cornstarch. Whisk in coconut milk, broth, soy, curry paste, and lemon peel.

  2. Place an 11- to 12-inch nonstick frying pan over high heat. When hot, add beef. Stir until beef is browned slightly, about 2 minutes. Remove beef from pan.

  3. Add curry mixture to pan. Stir until boiling. Return beef to pan; stir just until hot, about 1 minute.

  4. Mix pasta with cilantro and oil, then pour curry onto pasta.