Red Curry Beef

Course : Curry
Serves: 4
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28 ounces coconut milk -- 2-14 oz. cans
1 tablespoon red curry base
2 1/2 pounds beef steak -- cut into strips
1 tablespoon lemon zest
1/2 cup fish sauce
2 teaspoons sugar
14 ounces baby corn
3/4 cup peas -- fresh or frozen
1 teaspoon garlic chile pepper sauce
1 bunch chopped sweet basil -- fresh

Preparation / Directions:

In a large saucepan, combine half of the coconut milk and curry base over low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally. Serve over rice or Thai Jasmine Rice and garnish with sweet basil.

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