Take Back the Kitchen: Alma's Thai Green Curry with Beef
While watching a football game or entertaining a lot of people, there is no need to make chili...again! How about a flavorful and simple Thai curry? This one pot meal just needs to be accompanied by rice and you are good to go. Feel free to make it vegetarian or with seafood or chicken as well.Enjoy!
Thai Green Curry with Beef for a Crowd:
4 cans of coconut milk
4 oz. can of red Thai curry paste
juice of 2 limes
1 stalk lemon grass, chopped with outside parts removed
2/3 cup brown sugar
1/3 cup fish sauce (can get at any Asian food store or the Asian section of most supermarkets)
2 cups water
1 cup mushrooms-optional
2 cups bamboo shoots
8 oz. sirloin, sliced thinly into bite sized strips
1 large sweet potato or 2 cups dense squash like Japanese pumpkin, cubed and steamed beforehand
In a large pot over low to medium heat, add in the chili paste and stir for about 1-2 minutes until fragrant.
Add in the coconut milk and stir until paste is fully combined.
Add in the rest of the ingredients except the cooked potatoes, cooked squash or any other vegetable you are using that may get too mushy if cooked for too long.
Cook until all the vegetables and meat are cooked/heated through and serve hot over rice.
Serves about 15
For more great recipes please visit, takebackthekitchen.com