WOMANSDAYMAG APRIL 2020 75
1 cup long-grain
white rice
1 Tbsp olive oil
¾ lb beef sirloin,
cut into ¾-in. cubes
Kosher salt
and pepper
3 Tbsp yellow
Thai curry paste
2 14-oz cans light
coconut milk
½tsp ground turmeric
1 lb baby new potatoes
(about 13), halved
or quartered if large
1 red pepper, cut into
½-in. pieces
4 oz snow peas,
halved crosswise
¼ cup cilantro,
finely chopped
2 tsp grated lime zest
plus 2 Tbsp lime juice(^1) Cook rice per pkg.
directions.
(^2) Meanwhile, heat oil in a
large heavy-bottomed pot
on medium. Season beef
with ½ tsp each salt and
pepper and cook on all
sides until deeply browned,
4 to 6 minutes; transfer to
a plate. Stir in curry paste
and cook 1 minute.
(^3) Whisk in coconut milk
and turmeric, scraping up
any bits stuck to bottom
of pot. Fold in potatoes
and bring to a boil. Reduce
heat, add red pepper,
and simmer, stirring
occasionally, 12 minutes.
Add snow peas and beef
and simmer until vegetables
are just tender, 3 minutes.
(^4) Fold in cilantro, lime
zest, and lime juice. Serve
over rice.
PER SERVING 655 CAL, 27 G FAT
(17 G SAT), 29 G PRO, 830 MG SODIUM,
71 G CARB, 4 G FIBER
TIP Yellow Thai
curry paste is a
blend of aromatic ingredients, includin
g
yellow chiles and turmeric, that give
the flavoring its distinctive color.
Thai Beef and
Vegetable Curry
ACTIVE 25 MIN. ● TOTAL 35 MIN.
SERVES 4
$
3. 66
PER SERVING
COMFORT FOOD
MI
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