Coconut Curry Beef or Chicken

Just a little bit of peanut butter and light coconut milk make this curry taste rich and creamy.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  tablespoons  orange juice
• 2  tablespoons fish sauce
• 2  teaspoons cornstarch
• 2  teaspoons soy sauce
• 2  teaspoons canola oil
• 1  lb top round steaks, cut into strips or 4  boneless skinless chicken breasts
• 1  onion, chopped
• 1  garlic clove, minced
• 1⁄2 teaspoon  yellow curry paste (or to taste)
• 1⁄2 cup light coconut milk
• 1  tablespoon  100% peanut butter
• 1  tablespoon lime juice
• 2  teaspoons sugar substitute
• 1⁄4 cup  chopped fresh coriander
• 2  tablespoons unsalted peanuts, chopped

Directions

1. In bowl, whisk together orange juice, fish sauce, cornstarch, and canola oil.
2. Stir in beef, tossing to coat. Marinate at room temperature for 30 minutes or refrigerate up to 1 day.
3. In large nonstick skillet, heat oil over medium-high heat. Cook onion and garlic for 5 minutes or until softened.
4. Add curry powder and cook for 1 minute.
5. Add beef and cook for 2 minutes or until browned but still pink inside.
6. Stir in coconut milk, peanut butter, lime juice and sugar substitute. Cook, tossing to coat meat with sauce, for another 2 minutes.
7. Garnish with coriander and peanuts.