450
CALORIES
11
INGREDIENTS
Ingredients
- 1/2 pound flank steak, cut into thin strips
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 to 2 tablespoons Thai Kitchen® Gluten Free Green Curry Paste
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 teaspoons brown sugar
- 1/4 cup thinly sliced fresh Thai basil
- Fresh red chiles, thinly sliced , (optional)
- Cooked Jasmine rice, (optional)
- Sliced green onions, (optional)
INSTRUCTIONS
- 1 SEASON beef with salt. Set aside. Heat oil in wok or large skillet on medium-high heat. Add beef and curry paste; stir fry 2 to 3 minutes or until beef is lightly browned.
- 2 STIR in coconut milk. Bring to simmer on medium heat, stirring frequently. Reduce heat to low. Stir in fish sauce and sugar. Simmer 10 to 15 minutes longer to blend flavors. Sprinkle with basil. Cover. Remove from heat. Let stand 5 minutes.
- 3 GARNISH with additional basil and chile slices, if desired. Serve with cooked Jasmine Rice, if desired.
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4
Thai Kitchen Tips:
• Partially freezing the steak makes it easier to cut into thin strips.
• Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
