Spicy Red Curry Beef & Rice

Ingredients

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Curry paste

  4 tsp or 20g

• Brown sugar

  2 tsp packed or 9g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Red peppers

  Hot chili, raw

  0.005 cup, chopped or diced or 0.8g

• Red bell pepper

  Sweet, raw

  1 ½ cup, sliced or 138g

• Onions

  Raw

  1 cup, sliced or 115g

• Beef tenderloin

  Separable lean only, trimmed to 1/8" fat, select, raw

  12 oz or 340g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Rice

  Brown, Instant - Safeway

  2 cup dry or 400g

• Limes

  Raw

  4 fruit or 268g

Directions

1. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
2. Remove pan from heat; stir in basil, lime juice and salt. Serve beef mixture with rice and lime wedges.
3. Source: www.eatingwell.com/recipe/386972/spicy-thai-red-curry-beef/

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