Thai Coconut Beef and Green Curry

Prep time: 30 minutes

Skill level: Intermediate

Enjoy a taste of the South Pacific with this easy to make version of a popular take-out dish. A popular Thai ingredient, green curry paste has an appeal totally unlike Indian-style curries; it is flavored with green chilies, lemongrass and lime. Sold in jars or pouches, it can usually be found in the Asian section of your grocery store. Look for kaffir lime leaves in the freezer section.

2 lb (1 kg)

lean stewing beef, cut into 1-in (2.5 cm) chunks

2 tbsp (30 mL)

all-purpose flour

1/2 tsp (2 mL)

each salt and pepper

2 tbsp (30 mL)

vegetable oil

onion, chopped

cloves garlic, minced

1 can (398 mL)

coconut milk

1/3 cup (75 mL)

ReaLime® Lime Juice

3 tbsp (45 mL)

brown sugar

2 tbsp (30 mL)

tomato paste

1 tbsp (15 mL)

minced fresh ginger

2 tsp (10 mL)

Thai green curry paste

kaffir lime leaves (optional)

1/4 cup (50 mL)

chopped fresh coriander

3 cups (750 mL)

cooked rice noodles or white rice

red pepper, thinly sliced

1 cup (250 mL)

bean sprouts, well rinsed

1/4 cup (50 mL)

chopped unsalted peanuts

Toss the beef with the flour, salt and pepper in a large bowl. Heat 1 tbsp (15 mL) of the oil in a non-stick skillet set over medium-high heat. Brown the beef in batches and transfer to the slow cooker. Reduce the heat under the skillet to medium. Add the remaining oil, onion and garlic to the pan. Sauté until golden and transfer to the slow cooker.

Whisk the coconut milk with the ReaLime®, brown sugar, tomato paste, ginger and curry paste. Stir into the beef and onion mixture in the slow cooker. Add the lime leaves (if using). Cook on low for 8 hours, or for speedier preparation, on high for 4 hours. Turn off the slow cooker and stir in the coriander. Serve the curry over rice noodles or rice; garnish with red pepper, bean sprouts and peanuts.

Makes 4 to 6 servings.

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