Green Curry Beef with Snap Peas

• portioner: 4 servings
• total tid: 35 minutes

Ingredienser

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

1 tablespoon minced fresh ginger

1 medium red bell pepper, stemmed, seeded and thinly sliced

1 4-ounce jar or can Thai green curry paste (6 tablespoons)

1 14-ounce can coconut milk

8 ounces sugar snap peas, trimmed, strings removed if present, halved on the diagonal

1 cup lightly packed fresh basil, torn if large

2 tablespoons lime juice, plus lime wedges to serve

2 tablespoons fish sauce

Vejledning

In 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.

Add the snap peas and cook, stirring occasionally, until bright green. Add the beef and cook, stirring, until the meat is no longer pink, about 4 minutes. Stir in half of the basil, the lime juice and fish sauce. Sprinkle with the remaining basil and serve with lime wedges.