Beef and Asparagus Curry
Found this delicious recipe in the April issue of Martha Stewart's Everyday Food magazine.
total time : 30 minutes
chopping and all!
1 can (13.5 oz.) unsweetened coconut milk, shaken well
1/4 c. red curry paste (cheap at Uwajimaya)
3/4 c. low sodium chicken broth
2 tsp. fish sauce
1 tbsp. light brown sugar
1 red bell pepp, thinly sliced
1 bunch asparagus, trimmed and cut into one inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
In large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes.
Add curry paste and cook, stirring, until fragrant, 1 minute.
Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer.
Add bell pepp and cook until softened, about 2 minutes.
Add asparagus and cook until crisp tender, 3 minutes.
Add steak and cook, stirring, until just cooked through, 2 minutes.
Serve over white or brown rice.
Add cilantro or lime wedges if desired.
Moment of honesty here:
I failed to remember to add the chicken broth and we thought this dish was really good but a little spicy. Had I used the chicken broth it might have helped with that. Martha said to serve over rice noodles, but we prefer rice, (brown usually, however I was being lazy and used minute rice.)
We will definitely be making this again!
Let me know if you try out this recipe and what you think of it.
This sweet little pig came from West Elm and he was my Christmas present from Josie. He has been on backorder since mid December.
Love this little guy!