Thai Beef Curry

• 2 Tbs. peanut oil
• 3 Tbs. red curry paste (available in the Asian section of your market)
• 1 pound lean beef, cubed
• 1 stalk lemon grass (available in produce section of your market)
• 1/4 pound stringbeans, cut into 1 1/2-inch pieces
• 12 mushrooms, chopped
• 1/4 cup chopped unsalted peanuts
• 1 Thai pepper, stemmed, seeded and minced
• 1/4 cup water
• 1 Tbs. nuoc mam (Asian fish sauce available in the Asian section of your market)
• 2 tsp. sugar
• 3 Tbs. minced cilantro
• 4 cups steamed rice

1. In a large saute pan, skillet or wok, heat the peanut oil over medium heat.
2. Add the red curry paste and cook 3 minutes. Add the beef and lemon grass and cook 8 minutes.
3. Add the stringbeans and mushrooms and cook 5 minutes. Add the peanuts and pepper and cook 2 minutes.
4. Stir into the pan the water, nuoc mam, sugar and cilantro and cook 3 minutes.
5. Remove the lemon grass and discard.
6. Place some rice on each serving plate, top with the Thai Beef Curry and serve.

peanut oil, red curry, lean beef, lemon grass, stringbeans, mushrooms, peanuts, pepper, water, nuoc, sugar, cilantro, steamed rice

Taken from www.epicurious.com/recipes/member/views/thai-beef-curry-50119911 (may not work)