City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Green Curried Beef
Mar/Apr 2009
From the Thai Sa-On Restaurant in Calgary

2 T. green curry paste
1 T. oil
2 c. coconut cream
1 3/4 lb. beef filet, cut into thin slices
3 T. soy sauce
1 squash, diced, blanched and drained
4 small red chiles, seeded and finely chopped
10 Thai basil leaves

In a saucepan over medium-low heat, whisk the curry paste in the oil until combined and fragrant. Add half the coconut cream and whisk together to combine well, then add beef.

Gradually add the rest of the coconut cream, stirring constantly. Simmer until the beef is cooked, about 25 minutes. Add the soy sauce and the squash and bring back to a simmer.

Stir in the chiles and basil and serve with steamed jasmine rice. Serves 4 to 6.