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Zana · October 25, 2011

Thai Red Curry with Beef and Kobucha Squash

Serves 4

What You'll Need

1 (13.5- to 14-oz.) can coconut milk
1/4 cup red curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 cup sliced kabocha squash (1/4-inch-thick bite-size slices)
1 cup bite-size green bean pieces
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices
1 cup bite-size pieces fresh baby corn
1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

• Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

• In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes.
• It will get very thick and shiny and may or may not separate; either is fine.

• Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute.
• Whisk in the broth, sugar, fish sauce, and remaining coconut milk.
• Bring to a simmer over medium-high heat.

• Add the kabocha squash, green beans, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary.
• After 2 minutes, add the beef and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more.

• Remove the curry from the heat.
• Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot).
• Remove the ginger and lemongrass or tell your guests to eat around them.
• Garnish with the red chiles.

nutrition information (per serving):

Calories (kcal): 440; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 21; Protein (g): 24; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 26; Polyunsaturated Fat (g): 0.5; Sodium (mg): 620; Cholesterol (mg): 50; Fiber (g): 3;

October 25, 2011	#9
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Thai Red Curry with Beef and Kobucha Squash Serves 4 What You'll Need 1 (13.5- to 14-oz.) can coconut milk 1/4 cup red curry paste 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth 2 Tbs. light brown sugar or light brown palm sugar; more as needed 1 tsp. fish sauce; more as needed 1 cup sliced kabocha squash (1/4-inch-thick bite-size slices) 1 cup bite-size green bean pieces 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces 3 1/8-inch-thick slices fresh ginger or galangal 1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices 1 cup bite-size pieces fresh baby corn 1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems) Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). • In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. • It will get very thick and shiny and may or may not separate; either is fine. • Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. • Whisk in the broth, sugar, fish sauce, and remaining coconut milk. • Bring to a simmer over medium-high heat. • Add the kabocha squash, green beans, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. • After 2 minutes, add the beef and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more. • Remove the curry from the heat. • Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). • Remove the ginger and lemongrass or tell your guests to eat around them. • Garnish with the red chiles. nutrition information (per serving): Calories (kcal): 440; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 21; Protein (g): 24; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 26; Polyunsaturated Fat (g): 0.5; Sodium (mg): 620; Cholesterol (mg): 50; Fiber (g): 3;