Curry picante de carne tailandesa

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¿Cómo Preparar Curry picante de carne tailandesa?

Ingredientes de Curry picante de carne tailandesa

1 cucharada aceite vegetal
1-1 / 2 lb. puntas de solomillo de res
Sal kosher y pimienta negra recién molida
1/2 taza de chalotes en rodajas finas (alrededor de 2 medianas y grandes)
1/4 taza de jengibre fresco finamente picado
1 a 2 cucharaditas La pasta de curry rojo tailandés
1/2 taza de caldo de pollo en lata bajo en sal
1 13-1 / 2 oz. puede la leche de coco sin azúcar
1 cucharada salsa de pescado
1-1 / 2 tazas de guisantes congelados
1 lima grande, ralladura finamente rallada y fruta cortada en gajos
1/3 taza de cilantro fresco picado

Resumen de la Preparación

A continuación un breve resumen para la preparación de Curry picante de carne tailandesa.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.
Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 min. Add the ginger and cook, stirring, until fragrant, about 1 min. Add the curry paste and cook, stirring, about 30 seconds. Stir in 1/4 cup of the broth, scraping up any bits that are stuck to the pan. Add 1/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.
Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 min.
Take the pan off the heat. Remove the meat and transfer to a cutting board. Stir the sugar snap peas into the sauce and cover the pan. Let the meat rest for 1 min., then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and  heated through.
Portion the curry into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges.

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