Friday, June 19, 2009


This is a dish that went over really well at Andrew's graduation party so I thought I'd share it with you.

1 1/2 lb top sirloin, trimmed of excess fat, thinly sliced against the grain
2 tsp corn starch
3 Tbs oil
1-2 shallots finely minced
1-2 cloves garlic finely minced (or more)
1-3 Tbs red curry paste
2 oz fresh shiitake mushrooms stems removed and thinly sliced
1/2 C sliced bamboo shoots drained and rinsed
2 C green beans cut into 1" lengths
1 can coconut milk
1 C chicken stock
2-3 Tbsp fish sauce
1 tsp brown sugar
2 tsp sesame oil
juice of one lime- or to taste
1 C Thai basil (regular Italian Basil works too)
1/4 C chopped salted peanuts
thinly sliced chili peppers (optional)

Dust meat with the cornstarch. In wok or saute pan heat 2Tbs oil and brown meat in batches, season with salt and pepper and set aside.
To the pan add the remaining oil and saute the curry paste,shallots and garlic until fragrant. Add the mushrooms, bamboo shoots, coconut milk,chicken stock, fish sauce,brown sugar and green beans bring to a brisk simmer.
Add the meat and simmer until the meat is tender and the beans cooked. Adjust seasonings. Just before serving add the sesame oil, lime juice and garnish with basil leaves and peanuts and thinly slice chili peppers (optional).
Serve with steamed rice or rice noodles.

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