Description
This is a classic recipe for Thai Jungle Curry. The presence of peppercorns gives this Thai curry pops of heat with every bite taken.
Ingredients
Units
Scale
- 1 thumb size fresh ginger, cut into strips
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1/4 cup fish sauce
- 1 1/2 cup water
- 2 small carrots, peeled and cut into strips
- 1 small zucchini, cut into strips
- 20 green beans, cut in half, lengthwise
- 1 pound lean beef steak, cut into strips
- 15 leaves basil, chopped
- 6 leaves kaffir lime, finely chopped
- 1 tablespoon whole black peppercorns
Instructions
- Warm up the skillet: Heat a large skillet over medium high heat.
- Cook the aromatics: Add the oil, garlic, and ginger, and cook for 2 minutes.
- Stir in the curry paste: Add the curry paste, stir and cook for 1 minute.
- Cook the beef: Add the beef and cook until the beef is cooked through (3-4 minutes).
- Add the seasonings: Add the water, fish sauce, sugar, and lime leaves. Stir.
- Add the vegetables: Add the vegetables and peppercorns and cook for 3-4 minutes, until the vegetables are softer but still yield a slight crunch.
- Serve: Turn the heat off, add the basil, and serve with a side of jasmine rice.
Notes
Save the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Sugar: 19g
- Sodium: 1625mg
- Fat: 13.5g
- Saturated Fat: 7.5g
- Unsaturated Fat: 1g
- Trans Fat: 0.3g
- Carbohydrates: 40.5g
- Fiber: 14.3g
- Protein: 44g
- Cholesterol: 86.7mg
