Saturday, July 31, 2010

Summer Cooking: Thai Beef in Peanut Sauce

I'll start this post by saying it's been a long time since I cooked an authentic Thai recipe. Most of the time I use Cooking Light recipes, and the real stuff isn't concerned with calories. Hence, the cast of characters:

Sugar, fish sauce, coconut milk, peanuts, red curry paste, lime juice, chicken broth, jalapeno, basil and beef sirloin

(do you know about TJ's thinly sliced beef sirloin? Ahh, perfect for any stir fry or taco recipe, with no slicing of raw meat required).

Word to the wise: while you are preparing and prepping said recipe, children might be up to the following:

exhibit B:

But it washes off, and dinner has to be made, so proceed:

Thai Beef in Sweet Peanut Sauce

1 lb. beef, cut into thin strips (or TJ's sirloin, already cut!)
3 TBS red curry paste (use less if your family isn't spicy-friendly)
half a lime, squeezed of its juice
1/2 cup basil leaves
2 cups coconut milk (can use reduced fat)
1/3 cup chicken broth
3 TBS sugar
2 1/2 TBS fish sauce (smells like cat glands but is essential in Thai cooking!)
1/4 tsp salt
1/2 cup ground roasted peanuts (give 'em a whirl in the food processor or smash in ziploc with rolling pin)

Heat pan over medium heat. Put the curry paste in, along with coconut milk and bring to a boil, stirring constantly.

Put in beef and cook for 5 minutes, separating pieces as needed.

Meanwhile, mix rest of ingredients (except for basil) in a bowl. Add to curried beef and simmer about 15 minutes. Add basil, stir well, and remove from heat.

Serves 4-5.

Serve with your favorite steamed veggie and white rice!

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