CURRY in a HURRY
Add coconut milk and curry paste to your pantry for a beef curry that's faster than take-out!
| 1lb (500 g) |
thick Beef Grilling Steak |
| 1 EACH |
onion and sweet green pepper, sliced |
| 1 tbsp (15 mL) |
curry paste |
| ¾ cup (175 mL) |
unsweetened coconut milk |
Season: beef all over with salt and pepper – slice into thin strips and stir-fry in lightly oiled nonstick skillet in 2 batches. Remove beef and set aside.
In same skillet: simmer onion and sweet pepper in ¼ cup (50 mL) water until tender-crisp. Add curry paste and coconut milk; simmer to thicken slightly, about 5 minutes.
Return: beef and its juices to skillet; heat through. Serve over angel hair pasta or steamed rice with torn basil leaves and squeeze of fresh lime.
Pantry Pointers
- Time Savour: Try Curry Paste seasoning blend in burgers, pasta dishes and as a beef rub.
- Flavour Hit: Coconut milk adds exotic to the everyday. Try in stir-fries, smoothies, or meatballs.
- Meat Man-power: Have the meat counter staff trim and slice steak into strips.