Martin Yan - Beef in a Peanut Curry Sauce

Beef in a Peanut Curry Sauce

Makes: 4 servings

Ingredients:

1-1/2 cups unsweetened coconut milk
3 Tbsps. purchased red curry paste
1 lb. flank steaks, thinly sliced across the grain
1/2 cup finely ground roasted peanuts
3 Tbsps. palm sugar or brown sugar
1 Tbsp. fish sauce
6 kaffir lime leaves, julienned
1/4 cup Thai basil or sweet basil leaves
1 fresh Thai chile, thinly sliced
1 cup sugarsnap peas, blanched (optional)

Cooking:

1. Place coconut milk in a wok or saucepan over medium heat for 30 seconds. Add curry paste and slowly bring to a boil, stirring constantly, about 2 minutes. Add beef; cook for about 4 minutes.
2. Add peanuts, palm sugar, and fish sauce; reduce heat to medium-low and simmer until meat is cooked through and sauce is thickened, about 10 minutes.
3. Add lime leaves and basil leaves, chile, and sugar snap peas; cook for 1 minute.

Recipe adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook, Inc. (2006)