thai peanut noodle and beef skillet

The thai peanut noodle and beef skillet recipe prep time: 30 minutes start to finish: 30 minutes 6 servings

8 oz uncooked spaghetti
4 medium carrots, thinly sliced (2 cups)
8 oz fresh sugar snap peas
1 can (14 oz) coconut milk (not cream of coconut)
1 tablespoon packed brown sugar
2 to 3 teaspoons Thai red curry paste
1 tablespoon soy sauce
1⁄2 cup crunchy peanut butter
2 tablespoons lime juice
1 lb lean (at least 80%) ground beef
1 tablespoon grated gingerroot
1⁄2 teaspoon salt

1 In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Drain; rinse with cold water to cool. Drain again; set aside.

2 In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave uncovered on High 2 minutes or until hot. Add lime juice; stir with whisk until smooth. Set aside.

3 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.

4 Stir in reserved spaghetti, the vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.

Notes and Tips:
easy variation Creamy peanut butter works just as well in this recipe if you prefer. Also, 1⁄4 teaspoon ground ginger can be used instead of the fresh gingerroot.

thai peanut noodle and beef skillet recipe
Holiday Recipes
Related Posts Plugin for WordPress, Blogger...
Copyright 2010 Luxury Recipes All rights reserved