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Photo: Jennifer Causey Styling: Claire Spollen
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(13.5-ounce) can light coconut milk4teaspoonsred curry paste2teaspoonsdark brown sugar2teaspoonsfish sauce¼teaspooncrushed red pepper1 ½cupssliced red bell pepper1cupsliced onion12ouncesbeef tenderloin, thinly sliced1cuptorn fresh basil leaves2tablespoonsfresh lime juice½teaspoonkosher salt2cupshot cooked brown basmati rice4lime wedges
Cook Mode(Keep screen awake)
Ingredients
1(13.5-ounce) can light coconut milk
4teaspoonsred curry paste
2teaspoonsdark brown sugar
2teaspoonsfish sauce
¼teaspooncrushed red pepper
1 ½cupssliced red bell pepper
1cupsliced onion
12ouncesbeef tenderloin, thinly sliced
1cuptorn fresh basil leaves
2tablespoonsfresh lime juice
½teaspoonkosher salt
2cupshot cooked brown basmati rice
4lime wedges
DirectionsSpoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.Remove pan from heat; stir in basil, lime juice and salt. Serve beef mixture with rice and lime wedges.Originally appeared: Cooking Light
Directions
Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.Remove pan from heat; stir in basil, lime juice and salt. Serve beef mixture with rice and lime wedges.
Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
Remove pan from heat; stir in basil, lime juice and salt. Serve beef mixture with rice and lime wedges.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)334Calories11gFat36gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
