Description
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Ingredients
- 1 pound beef flank steak
- 2 cups coconut milk, divided
- 3 tablespoons green curry paste
- 4 teaspoons Vietnamese hot chile paste (such as sambal oelek)
- 1 tablespoon chopped fresh basil
- ½ teaspoon white sugar
- 2 cups cooked rice
Instructions
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering
- 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition
- 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center
- 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through
- 3 to 5 minutes more. Serve with cooked rice.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4