1 cup fresh carrots, peeled & sliced ⅛” on an angle
1 tablespoon ground ginger
1 tablespoon lemongrass paste
8 ounce can water chestnuts, drained
1 cup halved cherry tomatoes
1 cup loosely packed fresh basil
Instructions
In a medium skillet over med-high heat, brown the ground beef and drain well. In a large sauce pan, add half of the coconut milk and bring to a simmer over medium high heat and reduce by half, stirring occasionally. Whisk in the curry paste, broth, honey, fish sauce, and remaining coconut milk. Return to a simmer. Add the cooked ground beef, green beans, carrots, ginger, and lemongrass and continue to simmer for 5 minutes. Add the water chestnuts and cherry tomatoes and simmer for 2 minutes.
Remove from the heat. Stir in the basil.
Can be served over rice or noodles. Optional garnishes include lime wedges, red pepper flakes and fresh basil.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/beef-thai-red-curry