Ingredients
- 1 tablespoon peanut oil
- 12 ounces veal top round, cut into strips
- 1 tablespoon fresh ginger, minced
- 1/2 tablespoon fresh garlic, minced
- 1/4 cup green onions, sliced thin
- 3 tablespoon yellow Thai curry paste
- 1/2 cup coconut milk
- 1 teaspoon honey
- 1 teaspoon low sodium soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon corn starch
- 1/2 cup low sodium chicken broth
- 1 pound frozen stir-fry vegetable blend
Instructions
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Pre-heat a heavy bottom sauté pan or wok; add the peanut oil, when hot add the veal strips and stir-fry for 1-2 minutes.
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Add the ginger, garlic, and green onions; continue to stir-fry for another 1-2 minutes.
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Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil and lower to a simmer and continue to cook for 4-5 minutes.
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When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles.
