Bison Red Curry Best Dishes

Friday, 10 November 2017

Bison Red Curry

"A pleasant Asian-style pink coconut curry receives extra-wealthy flavor from chew-length pieces of bison sirloin steak and masses of colourful veggies and sparkling basil."

Ingredients :

1 tablespoon vegetable oil
1 pound bison sirloin steak, cut into chew-size pieces
1 (14 ounce) can unsweetened coconut milk
1/3 cup beef broth
1 tablespoon fish sauce
1 tablespoon brown sugar
three tablespoons pink curry paste
1 cup sliced red or yellow bell pepper
1 cup sliced carrots
1 cup sliced clean mushrooms
1 cup frozen cut green beans
1/3 cup chopped sparkling basil
Hot cooked jasmine rice
Naan (optional)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

Heat oil over medium-high heat in a big skillet. Cook bison sirloin steak pieces in warm oil for 5 mins to brown on all sides. Remove bison sirloin steak portions from pan. Add coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring aggregate to boiling; boil lightly for 5 mins.
Stir in bell pepper, carrot, mushrooms, and green beans. Continue to boil lightly for five to 7 minutes extra or until greens are simply tender and sauce has thickened barely, stirring every so often. Stir in bison sirloin steak pieces and warmth through. Remove from warmth and stir in the 1/three cup basil.
Serve over jasmine rice. If desired, serve with naan.

Notes :

Note: Recipe developed and examined with the aid of the Better Homes and Gardens® Test Kitchen the use of High Plains Bison merchandise.

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