Ingredients
1 lb. flank steak
5 oz. fresh shiitake mushrooms
2 Tbs. vegetable oil
3 Tbs. red curry paste, either store-bought orhomemade
2-3/4 cups low-salt chicken broth
5 wild lime leaves, torn or cut into quarters (optional)
1-1/2 cups frozen shelled edamame (soy beans), thawed
3 Tbs. fish sauce
1 Tbs. palm sugar or light brown sugar
1/4 tsp. kosher salt; more to taste
A handful of fresh Thai or Italian basil leaves
Hot cooked rice or rice noodles for serving
1 long, slender fresh red chile (such as red jalapeo or serrano), thinly sliced on the diagonal (optional)
Fine Cooking
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5 oz. fresh shiitake mushrooms
2 Tbs. vegetable oil
3 Tbs. red curry paste, either store-bought orhomemade
2-3/4 cups low-salt chicken broth
5 wild lime leaves, torn or cut into quarters (optional)
1-1/2 cups frozen shelled edamame (soy beans), thawed
3 Tbs. fish sauce
1 Tbs. palm sugar or light brown sugar
1/4 tsp. kosher salt; more to taste
A handful of fresh Thai or Italian basil leaves
Hot cooked rice or rice noodles for serving
1 long, slender fresh red chile (such as red jalapeo or serrano), thinly sliced on the diagonal (optional)
Description
When I Make This Curry With Store-bought Curry Paste And No Lime Leaves, I Like To Serve It With Lime Wedges On The Side To Squeeze Over All.
Fine Cooking
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