- 1 cup long-grain white rice
- 1 Tbsp oil
- 3/4 lb. meat (beef or chicken) cut into 3/4 inch cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp yellow Thai curry paste
- 2 14-oz cans coconut milk
- 1/2 tsp ground turmeric
- 1 lb. small potatoes cut in chunks
- 1 red pepper cut in 1/2 inch pieces
- 4 oz snow peas, halved
- 1/4 cup chopped cilantro
- 2 tsp grated lime zest
- 2 Tbsp lime juice
Cook rice according to package directions, set aside.
In Dutch oven or large pot, on medium heat, heat 1 Tbsp oil.
Season cubed raw meat with salt and pepper and brown in oil 4-6 minutes until cooked.
Transfer meat to plate.
To remaining oil and juices, stir in curry paste, cook 1 minute.
Whisk in 2 cans coconut milk and turmeric.
Add potato chunks and bring to a boil.
Reduce heat, add 1 red pepper chunks. Stir and simmer 12 minutes.
Add snow peas, simmer till tender, about 3 minutes.
Fold in chopped cilantro, lime zest and lime juice.
Serve over cooked rice.
