I followed the measurements of the recipe exactly except for using about 2/3 of the lemon peel called for (I only had 1 lemon and used the entire peel) but it came out tasting overpoweringly of citrus. Couldn't taste the red curry paste at all, although that could have been the brand I used (Thai Kitchen). I ended up sprinkling ground cayenne pepper on my plateful to give it some kick, which made it totally better. I also added carrots, onion, orange bell pepper, and green beans to the stir fry, after removing beef from pan (and I browned the beef in batches to ensure good browning) and before adding sauce ingredients and re-adding beef. With a spicier curry paste or the addition of some sriracha or other heat, this could be an excellent meal.
Red Curry Beef
Yield: Makes 4 servings
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Amount per serving
- Calories: 600
- Calories from fat: 24%
- Protein: 36g
- Fat: 16g
- Saturated fat: 6.1g
- Carbohydrate: 64g
- Fiber: 2g
- Sodium: 761mg
- Cholesterol: 129mg
- 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
- 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.
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