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Green Curry Beef with Snap Peas
This rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to slice the boneless beef short ribs against the grain to mitigate their chewiness. Look for Thai green curry paste in the international aisle of the supermarket, typically sold in a small jar or can. You will need an entire 4-ounce container (6 tablespoons) to make this recipe. Serve the curry with steamed jasmine rice.
4
Servings
Don’t use light coconut milk, as it’s too thin and watery, even after the coconut mixture is reduced. Regular coconut milk is best here, and make sure to stir it well if the fat has separated to the top.
35 minutes
Ingredients
-
1
pound boneless beef short ribs, trimmed and sliced against the grain no thicker than ¼ inch
-
4
teaspoons grapeseed or other neutral oil, divided
Directions
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01In a medium bowl, toss the beef with 2 teaspoons of the oil. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons oil until shimmering. Add the ginger and bell pepper; cook, stirring, until the pepper softens. Add the curry paste and cook, stirring, until fragrant. Stir in the coconut milk, then bring to a simmer. Reduce to medium and cook, stirring often, until thick enough that a spatula drawn through it leaves a trail.
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