On Sun, 12 Sep 2010 08:21:45 -0700, "Cheri" >
wrote:

>"Ozgirl" > wrote in message
...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>> "Ozgirl" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>> "Ozgirl" > wrote in message
>>>>> ...
>>>>>>4 ingredients, just my style!
>>>>>>
>>>>>> This pair have made a carrer out of 4 ingredients Books, videos, tv
>>>>>> shows etc:
>>>>>> http://www.4ingredients.com.au/
>>>>>>
>>>>>> In the recipe below I would definitely use the peanut oil.
>>>>>>
>>>>>> "Cheri" > wrote in message
>>>>>> ...
>>>>>>> An older recipe from Mochanicole:
>>>>>>>
>>>>>>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
>>>>>>>
>>>>>>> 2 TBS peanut or olive oil
>>>>>>> 3 TBS Thai red curry paste
>>>>>>> 2 1/2 cups canned coconut milk
>>>>>>> 2 1/2 lbs beef chuck cut into 1 inch cubes
>>>>>>>
>>>>>>> Warm the oil in a dutch oven or large skillet over low heat. Add
>>>>>>> curry paste and let cook, still on low heat for about 5 minutes, then
>>>>>>> add coconut milk.
>>>>>>>
>>>>>>> Stir the mixture and let it cook for about 3 minutes. Add beef and
>>>>>>> bring mixture to a boil.
>>>>>>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or
>>>>>>> until the meat is soft.
>>>>>>> Once the meat is done, cook uncoverd for 10 more minutes or until the
>>>>>>> sauce thickens. Season with sea salt and freshly ground pepper to
>>>>>>> taste.
>>>>>>>
>>>>>>> Serve over a bed of buttered spinach.
>>>>>
>>>>> I would too. I'm making this tomorrow. Easy. Four ingredients will work
>>>>> for me. :-)
>>>>
>>>> Are you doing it over spinach?
>>>
>>> I'm not sure about that. I've been trying to think of something that I
>>> want to put it over. I do like spinach, but I think there must be
>>> something that is perfect. Suggestions? :-)
>>>
>>> Cheri
>>
>> Not really, I have my veggies on the side when I have stews/casseroles
>> etc. If I was having it today I have in the fridge - cauli, broccolini,
>> zuchinis, carrots, sweet potato, baby squash, beans, celery (which I would
>> cook for this)... so any combo of that and I'd be happy
>>
>> Also I would do some cucumber raita with mint.
>
>I made it yesterday, and have to say...I was fairly unimpressed. It mostly
>tasted like pot roast with gravy to me. I was expecting something with a
>kick, a taste of coconut etc. I won't make it again, but that's just me
>maybe. It was good over the spinach, but not what I envisioned. :-)
>
>Cheri

Wow. 3Tbs of the Thai red curry paste I use would have me perspiring
gently and NEEDING the raita... did you get a chilli-free one, or do
you have tastebuds of steel? :P

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26