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Stir-Fried Rice with Red Curry, Beef and Baby Corn

This image courtesy of Colin Ericcson

Spicy hot and robust, this dish calls for cooling accompaniments. Consider a platter of cucumber slices and pineapple chunks sprinkled with lime juice and fresh mint leaves, or a big green salad with sliced almonds and mandarin orange sections tossed with raspberry vinaigrette.

NotesTIP

Thai curry pastes are fiery hot and some are particularly incendiary. If you like milder heat, start with 2 tsp (10 mL). If you like more heat, start with 2 tbsp (25 mL) and add another 1 to 2 tbsp (15 to 25 mL) of water to help dissolve the paste after it goes into the pan. If you don't like much heat at all, use a mild Indian curry paste or curry powder instead of the Thai curry paste.

Serves4

Cooking Methodstir-frying

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturehot & spicy

Ingredients

  • 4 cups cooked long-grain rice, preferably chilled (see Notes) 1 L
  • 2 tbsp fish sauce 25 mL
  • 1 tbsp chicken stock or white wine 15 mL
  • 1 tbsp granulated sugar 15 mL
  • 1 tsp salt or to taste 5 mL
  • 10 cobs canned baby corn
  • 2 tbsp vegetable oil 25 mL
  • 2 tbsp chopped shallots or onion 25 mL
  • 2 tsp chopped garlic 10 mL
  • 8 oz lean boneless beef, thinly sliced 250 g
  • 1 tbsp Thai-style red curry paste (see Notes) 15 mL
  • 1 tbsp water 15 mL
  • ¾ cup frozen chopped green beans or peas 175 mL
  • 3 tbsp chopped green onions 45 mL

Instructions

  1. Crumble rice with your fingers, breaking up into individual grains. Set aside.

  2. In a small bowl, combine fish sauce, chicken stock, sugar and salt and stir well. Set aside.

  3. Chop each baby corn cob crosswise into 4 pieces. Set aside.

  4. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add shallots and garlic and toss well, until fragrant, about 15 seconds.

  5. Add beef, spreading into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well and cook, until no longer pink, about 30 seconds more.

  6. Add curry paste and water and cook, pressing and tossing gently, to soften and mix with beef, about 30 seconds. Add green beans and baby corn and toss well. Add rice and cook, tossing often, for 1 minute.

  7. Add fish sauce mixture, pouring in around sides of pan. Toss well. Cook, tossing often, until beef is cooked through and rice is hot, tender and evenly seasoned, about 1 minute more. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.


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