If a dish is to become a regular item in your menu planning you probably have the some of the same requirements I do: (1) Great nutrition, (2) Tantalizing aroma and flavor, and (3) Ridiculously easy to put together. This curry dish fits the specs and is stunning enough for company. I found the recipe in Thai & South-East Asian Cooking & Far Eastern Classics. If you love Thai cuisine, you will flip over this book. (Find it here at our Amazon partner site.) In the original recipe you make your own curry paste with almost two dozen ingredients. While that can be a fun adventure, it’s not a quick one. To save time I used a curry paste that I pick up at an ethnic grocery.
The beef should be sliced paper-thin. If you’ve not done this before, check out our tips (here) on how to do this job easily and excellently.
The meat requires a little over an hour of cook time, so this is not an instant meal but the stove does the work while you take care of other things. Before you know it, an amazing meal awaits!
This dish warms up well, if you have any left over. Pour a bit of beef broth into a heavy pot. Bring it to a boil and then add your leftovers. Warm them over a gentle heat. Use a tight-fitting lid. Check every few minutes to keep the meat from sticking to the pan.
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