We love stir-fry and we love Asian cooking. This is a delicious recipe; the sweet and creamy coconut milk mellows the spicy red curry paste. This Thai Coconut Beef Stir Fry recipe can easily be halved although the leftovers make a great lunch the next day!
Thai Coconut Beef Stir-Fry
Ingredients:
6 Tbsp plain rice vinegar
3 Tbsp lime juice
3 Tbsp brown sugar
4 ½ tsp red curry paste
1 ½ pounds of beef sirloin, sliced thin
4 ½ tsp oil
1 large onion, diced
½ cups carrots, julienne cut
8 oz mushrooms, sliced
1 cup of coconut milk
4 ½ tsp fish sauce
1 ½ cups Chinese bean sprouts
¼ cup chopped cilantro for garnish
Directions:
In a large bowl, mix together the rice vinegar, lime juice, brown sugar and curry paste. Add the beef and let marinate for 10 minutes, turning once.
While the beef marinates, heat 1 ½ tsp of oil in a large skillet or wok over medium high heat. Add the onions and carrots and stir-fry for two minutes.
Add remaining 1 Tbsp oil to the pan, remove the beef from the marinade and stir fry for 3-4 minutes.
Nancy on the Home Front 