Green beans simmer in the sauce until perfectly soft and steak tips are browned with the curry paste and sliced over the top. Cilantro sprigs add a fresh finish.
What you'll need: 1 cup jasmine rice 2 tablespoons Thai green curry paste 12 oz chuck steak tips 13.5oz can lite coconut milk 1 tablespoon light brown sugar 1 red chile 2 limes 7 oz green beans 1 small bunch cilantro coarse salt neutral oil, such as safflower, vegetable, or canola
Equipment: Small saucepan Skillet zester
- Rinse rice in a bowl of cold water. Drain. Bring rice and 1 1/2 cups salted water to a boil in a small saucepan. Cover and simmer until rice is cooked, about 15 minutes. Let stand covered until ready to serve.
Cook steak 2. Meanwhile, rub 2/3 of the curry paste over the steak. Heat 1 tablespoon oil in a skillet over medium- high heat. Add the steak and cook, turning frequently, about 12 minutes for medium rare. Transfer to a plate and cover with foil to keep warm.
Cook green beans 3. Wipe out skillet, then return to medium high heat. Remove stem ends from green beans and add to skillet with 1/4 cup water. Cook until water evaporates and beans start to brown, about 5 minutes. Remove from skillet.
Make sauce 4. Remove stem, then finely slice chile (remove seeds and use 1/2 the chile for less heat). Wash one lime, then zest and juice. Cut the other lime into wedges. Place the skillet back over medium heat, then add the remaining 2 teaspoons curry paste, coconut milk, sugar, chile, lime zest and juice and simmer for 2 minutes. Add green beans, simmer until sauce thickens and turns creamy, about 10 minutes. Season with salt.
Slice steak 5. Slice the steak against the grain.
Assemble 6. Divide the rice between two bowls. Top with beans, steak, coconut sauce, and cilantro sprigs. Enjoy!