Thai Curry

After we saw a chef make a Thai curry at Coast Day, Brian and I decided to make our own variation. Brian doesn't like shrimp, so we tried this with both chicken and beef. It is a good spicy meal to make, but does require a few harder-to-find ingredients. I ordered these from a quick online market when I couldn't find them at my local store. Brian recommends that you not lick your fingers after touching the curry paste.

Ingredients:

1 tablespoon + 2 teaspoon vegetable oil, divided

2 pounds beef or chicken strips

salt

1 pinch sugar

1 pinch crushed red pepper flakes

1 cup sliced onion

1 tablespoon Thai greet curry paste

1 (14-oz) can coconut milk

1 cup chicken broth

3 tablespoons Thai fish sauce

2 teaspoons brown sugar

1 cup petite-cut diced tomatoes

6 cups hot, cooked jasmine rice

Combine 2 teaspoons oils with beef/chicken and season lightly with salt, sugar, and red pepper flakes.

Heat a skillet over medium-high heat. Cook meat in skillet until browned, in two batches if necessary.

Heat remaining tablespoon of oil in now empty skillet over medium-high heat. Add onion; stir fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add curry paste, stir about 1 minute. Add coconut milk, broth, fish sauce, and sugar; bring to a simmer. Add tomatoes and simmer 2 minutes. Add meat and cook another minute. Serve over hot, cooked jasmine rice.