Veal Thai Yellow Curry

Servings:
4

Prep Time:
20 mins.

Cook Time:
20 mins.

Ingredients

1 tablespoon peanut oil

12 ounces veal top round, cut into strips

1 tablespoon fresh ginger, minced

1/2 tablespoon fresh garlic, minced

1/4 cup green onions, sliced thin

3 tablespoons yellow Thai curry paste

1/2 cup coconut milk

1 teaspoon honey

1 teaspoon low sodium soy sauce

1 teaspoon fish sauce

1 tablespoon corn starch

1/2 cup low sodium chicken broth

1 pound frozen stir-fry vegetable blend

Preheat a heavy bottom sauté pan or wok; add the peanut oil. When hot add the veal strips and stir-fry for 1 to 2 minutes.
Add the ginger, garlic, and green onions; continue to stir-fry for another 1 to 2 minutes.
Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil, lower to a simmer and continue to cook for 4 to 5 minutes.
When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles.

Source: Funded by the Beef Checkoff