Ingredients

• 1 1/2 tablespoons canola oil
• 2 tablespoons red curry paste (less for kid-friendly, more for "I love heat")
• 3/4-1 lb beef, cut into small strips (I use Top Sirloin and trim the fat, can sub tofu or use extra veggies for vegetarian)
• 2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
• 4 tablespoons fish sauce
• 1 -2 tablespoon sugar
• 1/2 teaspoon paprika
• lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
• 2 medium potatoes (original recipe calls for 4 potatoes and no other veggies)
• 1 yellow pepper (can use red or orange or green)
• 3 medium carrots
• 1 medium onion

Instructions

1. Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.

2. Add beef and cook for about 2 minutes.

3. Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.

4. Continue to simmer beef for about 10 minutes, then add potatoes.

5. Add other veggies about 5 minutes after potatoes.

6. Total cooking time after adding chicken to pan is ~30 minutes.

7. Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.

8. Notes on ingredients --

9. Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).

10. Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).