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Steak Curry
From Statesboro Market2Go
<p>Spicy, savory, and full of fresh veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: theroastedroot.net (Entered by Ariana Giddens)
Serves: 4
Ingredients
2 tablespoons
Avocado oil (divided)
1 pound
Steak (cut into strips)
Or stew beef pieces
1 small
Yellow onion (chopped)
2
Carrots (chopped)
1
Zucchini (chopped)
1
Red bell pepper (chopped)
4 cloves
Garlic (minced)
1 tablespoon
Fresh ginger (peeled & grated)
2 15 ounce cans
Coconut milk
2 teaspoons
Fish sauce (optional)
4 tablespoons
Curry paste
Sea salt to taste
Thai basil leaves (optional)
Broccoli can also be included in the curry, if desired
Lemon juice (for seasoning, if desired)
Lime juice (for seasoning, if desired
Rice (for serving)
Step by Step Instructions
- Heat 1 tablespoon of oil in a large nonstick skillet or Dutch oven over high heat. Once the oil is hot, add the steak strips in a single layer. Brown on both sides, then transfer to a plate and set aside.
- Wipe out the skillet if there are too many brown bits stuck to the pan. Add the remaining oil over medium-high heat, then cook the onion for 3 to 5 minutes.
- Add the carrots, zucchini, bell pepper, garlic, and ginger and cook for 2 to 3 minutes.
- Add the coconut milk, fish sauce, and curry paste, stir well, then bring the mixture to a boil. Cook stirring occasionally for 8 minutes.
- Add the browned steak strips, stir in, and let the meat heat through. Stir in Thai basil, then taste the curry and season with salt, pepper, and lemon or lime juice to taste. Serve with rice.