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Thu, 07/01/2021 - 10:00 AM | Anonymous

4th of July Sweet & Spicy Curry

Ingredients: 

  • 1 – SharePak (8oz) bag Traditional Sweet and Spicy Beef Jerky, shredded  

  • 3 cups cooked rice (follow directions on package) 

  • 5 cups canned coconut milk, divided into 1 cup thicker milk and 4 cups thinner milk (natural brands of coconut milk will be separated in the can) 

  • 3 Tbsp red curry paste 

  • 6 small potatoes quartered and partially boiled until tender 

  • 3 medium carrots sliced ¼” thick and partially boiled until al dente 

  • 1 small red pepper thinly sliced 

  • 1 jalapeño minced (optional) 

  • 2 Tbsp Thai fish sauce 

  • ½ cup sweet basil leaves, minced 

Directions: 

  1. Cook rice ahead of time and leave lid on pan to keep it warm. Partially boil the potatoes until tender, and carrots until al dente. 

  1. Heat wok or heavy-bottomed large saucepan over medium-high heat. Add ½ cup of the thicker coconut milk. When it is bubbling, add the curry paste and cook, stirring, for 2 minutes. Then add remaining thick coconut milk and cook for 5 to 8 minutes, until the oil begins to separate. 

  1. Add the shredded jerky and cook over high heat for 4 minutes. Add the remaining coconut milk, potatoes, carrots, peppers, and jalapeños (if using) and bring to a boil. Lower the heat and simmer for 5 to 10 minutes. 

  1. Stir in the fish sauce and simmer for 5 minutes. 

  1. Serve over rice and top with basil. 

Serves: 4-6 

Serve over rice and top with basil. Enjoy.