In The Kitchen
Thai Beef and Vegetable Curry
Description :
Yellow chiles and turmeric give this comforting weeknight dinner bold color and big flavor.
Ingredient :
- 1 c. long-grain white rice
- 1 tbsp. olive oil
- 3/4 lb. beef sirloin, cut into ¾-in. cubes
- Kosher salt and pepper
- 3 tbsp. yellow Thai curry paste
- 2 14-oz cans light coconut milk
- 1/2 tsp. ground turmeric
- 1 lb. baby potatoes (about 13), halved or quartered if large
- 1 red pepper, cut into 1/2-in. pieces
- 4 oz. snow peas, halved crosswise
- 1/4 c. cilantro, finely chopped
- 2 tsp. grated lime zest plus 2 Tbsp lime juice
Direction :
- Cook rice per pkg. directions.
- Meanwhile, heat oil in a large heavy-bottomed pot on medium. Season beef with 1/2 tsp each salt and pepper and cook on all sides until deeply browned, 4 to 6 minutes; transfer to a plate. Stir in curry paste and cook 1 minute
- Whisk in coconut milk and turmeric, scraping up any bits stuck to bottom of pot. Fold in potatoes and bring to a boil. Reduce heat, add red pepper, and simmer, stirring occasionally, 12 minutes. Add snow peas and beef and simmer until vegetables are just tender, 3 minutes.
- Fold in cilantro, lime zest, and lime juice. Serve over rice.
