Veal Thai Yellow Curry
You're gonna want in on this secret: we've got a great spin on a classic Thai curry with this Veal Thai Yellow Curry recipe, a unique and flavorful dish that will fill you up with all the good stuff – protein-packed veal, creamy coconut milk, stir-fry veggies and more.
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 tablespoon 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
Pre-heat a heavy bottom sauté pan or wok; add the peanut oil, when hot add the veal strips and stir-fry for 1-2 minutes.
Add the ginger, garlic, and green onions; continue to stir-fry for another 1-2 minutes.
Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil and lower to a simmer and continue to cook for 4-5 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.
Nutritional Information Per Serving
68 mg cholesterol; 4 g fiber.