<< Back

Thai Lemon Beef Curry

1 lb. Grassfed Beef roast, trimmed, cut into 1”x2” strips

2 Tbsp. medium hot curry paste (Madras type)

2 Tbsp. vegetable oil

2 bay leaves

1-2/3 cup coconut milk

1 1/4 cup beef

2 Tbsp. lemon juice

3 Tbsp. Thai fish sauce

1 Tbsp. Sugar

1/4 lb. baby onions

1/2 lb. potatoes, halved

1/4 lb. green beans, halved

2/3 cup unsalted, roasted peanuts, roughly chopped

1 red bell pepper, seeded and thinly sliced

Additional peanuts to garnish

Heat oil in saucepan and heat curry paste over medium heat for 30 seconds. Stir in beef, cook for 2 minutes until brown and coated with spices. Stir in the bay leaves, coconut milk, beef , lemon juice, fish sauce, and sugar, and barely bring to a boil while stirring. Add onions and potatoes and return to boil, then reduce heat and simmer uncovered 5 minutes. Stir in the chopped peanuts, beans and red pepper. Simmer 10 more minutes or until beef and potatoes are tender. Serve in a shallow bowl, garnished with extra peanuts if desired. Good with Thai fried noodles or steamed rice. (adapted from 51 Hot Meals, by Sarah Edmonds)

 

CSA Snapshot

Mailing list sign-up