RECIPE #213, DAY #283
ORIGINAL RECIPE: “xxx” from Martha Stewart’s Everyday Food*
TIMING: 20 minutes
DIFFICULTY: Pretty easy
TOOLS: Nothing special, but I like to use my wok for dishes like this
COOK TYPE: Stovetop. Boiling, sauteing, simmering
HEALTH: Rice noodles are sort of a stretch for health food, but they are gluten free. On the other hand, a sauce of coconut milk with veggies and limited protein make this a great option for a busy weeknight, or a Sunday evening when you are winding down (or up) for the week.
EXPERIENCE: Second day using the quick supper cookbooks I got from the library (while all my books are in storage). This was a no-brainer for us, since one of our favorite foods is Thai curry. I was a little disappointed at how Americanized this dish was, almost to the point of not being a Thai curry at all. But my husband was just happy to have a quick, healthy, and tasty dinner with red bell peppers in it. (He would put red bell peppers in every dinner, if he had his way.)
All in all, we all ate it up and were happy. So you should try it.
NOTES: This is not authentic Thai! It is not even authentic to the American Thai restaurants. It’s just a touch of exotic on a rushed evening, and it tastes great. There is no need to head to an Asian grocer for curry leaves, lemongrass, or fish sauce, so that’s a plus. But if you want authentic Thai for a special dinner, this is not the dish for you. Not for this occasion, anyway. (For a little more flavor, add a second tablespoon curry paste, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and cilantro.)
We made this with 12 ounces beef because that is enough for us.
You could also double the bell pepper, use a second bell pepper of another color, or add another veggie, such as potato, bamboo shoots, or broccoli.
You can find Thai Kitchen Thai Red Curry Paste at most grocers, in the ethnic aisle in the Asian section. That’s also where you’ll find the coconut milk and the rice noodles, although you could use linguini or steamed Jasmine rice, in a pinch.
- Cook 8 oz wide rice noodles according to package directions. Drain and set aside.
- Meanwhile, in a large skillet or wok, heat 1 tablespoon peanut oil over high heat. Add half of 1 pound thin-sliced beef sirloin or skirt steak. Spread out evenly, salt and pepper, and do not touch for 2 minutes until browned and a little crusty on the bottom. Move beef to a plate and repeat with second half of the beef.
- In the oil and beef drippings, place half of a sliced onion (red or yellow), 1 sliced red bell pepper, and 1/4 cup water. Reduce heat to medium-high and stir-fry for 4 minutes, until veggies are crisp-tender.
- Add 1 tablespoon red curry paste and stir-fry 1 minute.
- Add the beef and its juices with 1 can coconut milk. Simmer for 5-plus minutes, until sauce has thickened slightly.
- Add 1 cup basil chiffonade and the juice of 1/2 lime.
Serve the sauce over the noodles, with soy sauce and a dollop of sambal oelek (and possibly some rice wine vinegar and chopped cilantro).
*Recipe has been changed from the original.