My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked We were both impressed and will make this again Serve over cooked rice
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender
5 to 7 minute. Transfer to a bowl.
Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice
fish sauce
curry paste
sugar
soy sauce
peanut sauce
Worcestershire
turmeric
garlic salt
curry powder
garam masala
and chile-garlic sauce. Stir to combine and adjust to taste.
Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center
about 10 minutes. Remove from heat and top with peanuts.
Cook’s Note
You can use tenderloin steak instead of sirloin
and 2 tablespoons peanut butter instead of peanut sauce
if desired.Season to taste. The beauty of this is you can you add more spice. I really don't like things too spicy
and this was perfect.My daughter made it with shrimp when we told her about it and said it was good
