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Ingredients

1 pound beef flank steak 2 cups coconut milk, divided 3 tablespoons green curry paste 4 teaspoons Vietnamese hot chile paste (such as sambal oelek) 1 tablespoon chopped fresh basil ½ teaspoon white sugar 2 cups cooked rice

Nutrition Info

477.3 calories carbohydrate: 30.8 g cholesterol: 35.6 mg fat: 38.9 g fiber: 1.6 g protein: 21.8 g saturatedFat: 25.3 g servingSize: - sodium: 309.5 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Slice beef against grain into 1/4-inch slices.
Heat a wok or large skillet over medium-high heat, whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk, return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
Stir chile paste and beef into curry mixture, simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar, cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

4 main dish-size servings

This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.