Receta Gluten Free Cooking With Curry
As you may remember, I used to think that the reason I didn't like Indian food was because "the spices upset my stomach too much". Well since I became gluten free I gave curry and other Indian foods another try and low and behold, I learned that it was not the spices my stomach didn't like. Actually it was that, in an effort to avoid the spices, I was focusing on eating the foods that were in fact loaded with GLUTEN (eek!) No wonder I always felt sick after eating Indian foods.
Now that know that I can and do enjoy Indian flavors, I went through a phase when I would only eat Indian foods when they were prepared for me. I was still nervous about preparing these flavors myself. Why? I have no explanation for that one. More recently I have opened up my eyes to the idea of making different Indian dishes at home.
To my surprise, all of the foods I have prepared at home have turned out to be amazing! Flavorful without being too spicy, gluten free, easy to prepare and most importantly to me, new & exciting! Here's one of my new favorites for everyone to enjoy.
- Thai Red Beef Curry
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons red curry paste (we used Pataks mild curry paste)
- 1 (14 ounce) can of coconut milk
- 2 tablespoons fish sauce (we used Blue Dragon brand)
- 4 tablespoons light brown sugar
- 1 1/2 pounds flank steak, trimmed and sliced thin
- 1 red bell pepper, stemmed, seeded and cut into 1/4 inch strips
- 1/2 pound snap peas, strings removed
- 1/2 cup coarsely chopped fresh basil
- 1 tablespoon fresh lime juice
- salt to taste
1) Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the curry paste and cook until fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
2) Add the beef and cook until the pieces separate and turn firm, 3-5 minutes. Stir in the bell pepper and peas and cook until peas are crisp tender, about 5 minutes (we cooked beef and vegetables for about 1 minute, and removed from heat covering with lid and allowed beef to cook/steam through, about 6 minutes).
3) Off the heat, stir in the basil and lime juice. Season with salt to taste. Serve with jasmin or basmati rice.
Recipe courtesy of The America's Test Kitchen -Family Cookbook
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta