Green Curry Beef with Snap Peas
- Makes4 servings
- Cook Time35 minutes
- 5
This rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to slice the boneless beef short ribs against the grain to mitigate their chewiness. Look for Thai green curry paste in the international aisle of the supermarket, typically sold in a small jar or can. You will need an entire 4-ounce container (6 tablespoons) to make this recipe. Serve the curry with steamed jasmine rice.
Don’t use light coconut milk, as it’s too thin and watery, even after the coconut mixture is reduced. Regular coconut milk is best here, and make sure to stir it well if the fat has separated to the top.
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