Look how easy cooking with curry can be

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As you may remember, I used to think that the reason I didn't like Indian food was because "the spices upset my stomach too much". Well since I became gluten free I gave curry and other Indian foods another try and low and behold, I learned that it was not the spices my stomach didn't like. Actually it was that, in an effort to avoid the spices, I was focusing on eating the foods that were in fact loaded with GLUTEN (eek!) No wonder I always felt sick after eating Indian foods.

Now that know that I can and do enjoy Indian flavors, I went through a phase when I would only eat Indian foods when they were prepared for me. I was still nervous about preparing these flavors myself. Why? I have no explanation for that one. More recently I have opened up my eyes to the idea of making different Indian dishes at home.

To my surprise, all of the foods I have prepared at home have turned out to be amazing! Flavorful without being too spicy, gluten free, easy to prepare and most importantly to me, new & exciting! Here's one of my new favorites for everyone to enjoy.

Thai Red Beef Curry

1 tablespoon vegetable oil
1 1/2 tablespoons red curry paste (we used Pataks mild curry paste)
1 (14 ounce) can of coconut milk
2 tablespoons fish sauce (we used Blue Dragon brand)
4 tablespoons light brown sugar
1 1/2 pounds flank steak, trimmed and sliced thin
1 red bell pepper, stemmed, seeded and cut into 1/4 inch strips
1/2 pound snap peas, strings removed
1/2 cup coarsely chopped fresh basil
1 tablespoon fresh lime juice
salt to taste

1) Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the curry paste and cook until fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.

2) Add the beef and cook until the pieces separate and turn firm, 3-5 minutes. Stir in the bell pepper and peas and cook until peas are crisp tender, about 5 minutes (we cooked beef and vegetables for about 1 minute, and removed from heat covering with lid and allowed beef to cook/steam through, about 6 minutes).

3) Off the heat, stir in the basil and lime juice. Season with salt to taste. Serve with jasmin or basmati rice.
Recipe courtesy of The America's Test Kitchen -Family Cookbook

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta

1 comment :

  1. This looks really tasty, especially all of that basil!

    I'll gladly make you a curry the next time you're in Toronto if you'd like to review it for the site.

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