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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. flank steak (cut into thin strips)
- 1/2 tsp. salt
- 2 Tbsp. vegetable oil
- 2 Tbsp. gluten (Thai Kitchen®, Free Green Curry Paste)
- 13.66 oz. gluten (Thai Kitchen®, Free Unsweetened Coconut Milk)
- 1 Tbsp. gluten (Thai Kitchen®, Free Premium Fish Sauce)
- 2 tsp. brown sugar
- 1/4 cup fresh Thai basil (thinly sliced)
- red chiles (Fresh, thinly sliced,, optional)
- cooked Jasmine rice (optional)
- sliced green onions (optional)
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Directions
- 1 SEASON beef with salt. Set aside. Heat oil in wok or large skillet on medium-high heat. Add beef and curry paste; stir fry 2 to 3 minutes or until beef is lightly browned.
- 2 STIR in coconut milk. Bring to simmer on medium heat, stirring frequently. Reduce heat to low. Stir in fish sauce and sugar. Simmer 10 to 15 minutes longer to blend flavors. Sprinkle with basil. Cover. Remove from heat. Let stand 5 minutes.
- 3 GARNISH with additional basil and chile slices, if desired. Serve with cooked Jasmine Rice, if desired.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol20mg7% |
| Sodium360mg15% |
| Potassium310mg9% |
| Protein91g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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