Wednesday: Red Curry Beef with Sweet Potato

Recipe adapted from Quick & Easy Thai

Personal Note: While SmithCale and I were in California we got to check out some really neat grocery stores, because I’m nerdy like that. SmithCale has begged and begged me to make a traditional curry. While we were there I found A.) a thai cookbook and B.) curry paste to get started. Then, we get back home and SmithCale’s coworker told us there was an asian market about 10 minutes from our house…oh well!

Plan of Attack:

1. Make Rice

2. Prep beef and veggies

3. Cook curry

Ingredients for 2:

2 serving of your favorite rice, cooked according to package instructions

¾ C unsweetened coconut milk (we used the reduced fat version), divided

1 Tbsp red curry paste

½ pound boneless beef, such as tri-tip, flank steak, etc., cut into thin strips

¾ C chicken broth or water

1 small/medium sweet potato, peeled and diced

1 Tbsp fish sauce

½ Tbsp brown sugar

Instructions:

1. Cook rice according to package directions; set aside
2. In a medium nonstick skillet, bring ½ C coconut milk to a gentle boil over medium-high heat, about 2-3 minutes.
3. Add the curry paste and cook 2-3 minutes, mashing and stirring the paste to incorporate
4. Add the beef and cook another 1-2 minutes, make sure all the beef is coated
5. Add the remaining ¼ C of coconut milk, chicken broth, sweet potato, fish sauce and sugar; bring to a full boil. Reduce heat and simmer about 5-7 minutes, stirring occasionally
6. Serve over rice
7. Enjoy!