Thai Food Sauces by CurrySimple



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Green Curry with Beef and Peppers Recipe

This is a very simple recipe that will only take 15 minutes to prepare. As with all curries, it's excellent both fresh and as a leftover the next day. The recipe calls for both red and green peppers, the red for their beautiful looks and sweetness, and the green for their rich flavor when sauteed. If you like your veggies extra crisp, cut down the initial sautee time to 2-3 minutes.

Serves 3
Ready in: 15 minutes

  • 1 pouch of CurrySimple Gourmet Green Curry Sauce
  • 20 oz sirloin steak
  • 2 small (or 1 medium) onion
  • 1 green pepper
  • 1 red pepper
  • 1/2 tbsp oil
  • 1 cup Jasmine rice

    • 1. Rinse rice well several times over in cold water, place in small pot.
    2. Heat covered over medium flame until boiling. Immediately after rice reaches boiling point, reduce to low flame and cook covered for 10 minutes or until water is absorbed.
    3. When the rice is ready, set aside and keep covered.
    4. While the rice is cooking do the following: Chop onions into 1/4 inch half-rings, and set aside. Cut peppers lengthwise, about 1/2 inches thick
    5. With a sharp knife, carefully slice sirloin against the grain into thin strips, about 2-3 inches long and 1 inch wide.
    6. Heat oil in a large, nonstick pan over high heat
    7. When hot, add peppers and onions. Sautee and stir for 4-5 minutes
    8. Add sirloin, sautee for 2-3 minutes.
    9. Then add CurrySimple Gourmet Green Curry Sauce and heat for another 2-3 minutes or until curry is hot
    10. Serve over hot rice

    Note: Leftover sauce should be stored in an air tight container (Tupperware). The sauce may be refrigerated for 3 days or you may freeze for as long as one year.

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    Green Curry Sauce