{Gluten and Dairy Free} Thai Coconut Beef

I love Thai food and this one is about as easy as it gets. In 30 minutes you can have dinner on the table. It's faster than take out! I love that I can put in chicken or whatever vegetables I have on hand. It's a great meal to whip up when you are running out of options and are cleaning out bits and pieces from your refrigerator.

 Thai Kitchen red or green curry pastes are vegan and gluten free. This opens up a world of possibilities. I find it at regular grocery stores for about $4. It's a small bottle, but makes 8-16 meals (depending on how strong you make it). In no time you have a wonderful thai meal brewing, filling your house with glorious smells!

Ingredients:
14oz can Thai Kitchen Coconut milk
1/2-1 TBS Thai Kitchen Green Curry paste
1 to 2 TBS Thai Kitchen fish sauce
2 TBS brown sugar (or pure maple syrup)
1/3 cup water
1 large steak cut into strips
veggies (I chose broccoli, spinach and red peper)
basil
cilantro

Cut the steak into strips and cook in a little oil until cooked through. Set aside. Stir fry the veggies until crispy yet tender. In a separate sauce pan put the brown sugar (or maple syrup), water, curry paste, fish sauce and coconut milk.  Heat and then let simmer for about 10 minutes. Combine the chicken, veggies and sauce. Pour over Jasmine rice and top with basil.

To make a pretty basil garnish: Stack 6 basil leaves on top of each other and roll like a log. Slice in thin slices. Do the same with the cilantro. Put the rice on the plate. Pour the chicken and sauce over it. Add the veggies and sprinkle with basil and cilantro. You are done!

Same recipe except with Chicken!