Dinner

Curried Rice with Peanutty Coconut Sauce is for Dinner.

Curried Rice with Peanutty Coconut Sauce takes 30 minutes to prepare.

Curried Rice with Peanutty Coconut Sauce takes 25 minutes to cook.

Curried Rice with Peanutty Coconut Sauce makes 6 servings.

The ingredients for Curried Rice with Peanutty Coconut Sauce are:

Flank Steak, 1 lb
2 TBS water
1 TBS A Taste of Thai - Red Curry Paste,
1 cup Jasmine Rice
2 tsp sesame oil, divided
1/2 cup grated carrot
1/2 lb Asparagus, fresh, cut into 2 inch pieces
1 cup Snow Peas, fresh, cut diagionally in half
3/4 cup beef brooth (or chicken, or vegetable)
1/3 cup peanut
1/3 cup light coconut milk
1 tbsp Soy Sauce,
3/4 cup green onions

Here is how you make Curried Rice with Peanutty Coconut Sauce:

1) Mix water and curry paste, set aside, cut flank steak into strips. Marinate meat in curry paste mixture for 30 minutes in fridge. (I prep all the veggies and get all the sauce ingredients ready while meat is marinating so that once I start stir-frying, everything is ready.2) Cook rice according to package directions.3) while rice is cooking add 1/2 tsp sesame oil and heat in large skillet or wok, fry half of the meat, about 3 minutes or to desired doneness. Remove meat from pan, and repeat with remaining meat.4) add 1 tsp sesame oil to same pan after second half of meat has been removed, add asparagus, carrots and peas, stir fry utnil crips tender about 5 minutes. Add broth and next 4 ingredients, contionue cooking about 2 minutes until sauce begins to thicken, add beef back to the pan and contiune cooking till reheated. Serve over rice.Serving Size: 1/2 cup rice and 3/4 cup stir fryNumber of Servings: 6Recipe submitted by SparkPeople user NIKI778.

The nutritional information for Curried Rice with Peanutty Coconut Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 360.6

• Total Fat: 15.5 g
• Cholesterol: 38.4 mg
• Sodium: 484.1 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 3.3 g
• Protein: 22.6 g

Curried Rice with Peanutty Coconut Sauce is Asian cuisine.