I love thai beef with basil but I always worry about the fat content of the dishes that I order in my local thai takeout. I attempted to replicate this dish while keeping it low fat by using lean meats, very minimal amounts of olive oil, and organic ingredients. I cheated a bit by using bottled pastes bought from the asian grocer instead of making the spice mix from scratch.
1/2 lb lean beef (94% lean)
1 cup cherry tomatoes (sliced in half)
2 Tbsps. minced garlic
1 1/2 Tbsp mild red indian curry
1 1/2Tbsp. thai green curry
1/2 tsp green chilis
1/4 c. of red wine (optional, but i had some to spare)
1/4 c. fish sauce
3 Tbsps. brown sugar
1 cup of fresh basil leaves
3 Tbps olive oil
1. In a large non-stick pan; heat olive oil in low heat. Add the garlic and cook until it turns golden brown. Add the tomatoes. Cook until tomatoes are tender. (2 mins)
2. Add the lean minced meat. Add the red wine. Add the red curry and green curry paste. Cover and allow to cook for another 5 minutes.
3. Add the fish sauce, brown sugar, green chilis and basil leaves to the mixture. Mix well. Cover and cook for another 5.
4. Remove cover, lower heat and allow to cook until the liquid disappears.
