Spicy Thai Curry w/Bison
May 30th, 2009 | View Comments
Active prep: 20 mins
Cook time: 30 mins
Serves: 4
The original version of this recipe calls for beef sirloin tips, but the grocery store was out. But I noticed they had bison sirloin tips in the amount I needed, so I thought I’d give it a shot. Because bison is so much leaner than beef, I adjusted the cooking time down a bit to avoid overcooking it. I also reduced the amount of ginger in the recipe because I hate eating tiny ginger bits, but am too lazy to pick it all out (and uh, because I didn’t have more than that on hand).
Spicy Thai Curry w/Bison
Adapted from Fine Cooking Oct/Nov 2006
1 T. grapeseed oil
1 1/2 lb. bison sirloin tips
Kosher salt and black pepper
2 large shallots, thinly sliced
3 T. finely chopped fresh ginger
2 t. Thai red curry paste
1/2 low-salt chicken broth
1 14-oz. can coconut milk
1 T. fish sauce
1 1/2 c. frozen sugar snap peas
1 lime, zested and then cut into wedges
Handful of coarsely chopped fresh basil
Heat the oil in a 12-inch saute pan over medium-high heat until very hot. Season the bison liberally with salt and pepper. Add the meat in a single layer to the pan and sear until browned, about 1 minute per side. Transfer meat to plate and set aside.
Reduce heat to medium. Add shallots and cook 2-3 minutes until soft and lightly browned. Add ginger and cook until fragrant, about 1 minute. Add curry paste and stir for about 30 seconds, breaking up the paste so it integrates well with the rest of the ingredients.
Add half the chicken broth, scraping the bottom of the pan to loosen the browned bits. Add about a quarter of the can of coconut milk and stir to blend in the curry paste. Add the remaining broth and coconut milk and the fish sauce and stir.
Increase heat to medium-high and return the beef and any accumulated juices to the pan. Stir to combine and simmer 6-8 minutes until meat is cooked through. Turn off the heat and remove meat to a cutting board to rest for a few minutes. While meat is resting, stir in the sugar snap peas and cover.
Slice the meat thinly across the grain. Return sliced meat to pan. Add lime zest. If peas are still cold, turn the heat back on medium until they heat through. Turn off heat. Stir in basil.
Serve over steamed rice with lime wedges.
Budget:
| Item | Price |
|---|---|
| 1 1/2 lb bison sirloin tips | $14.99 |
| 1 bag frozen sugar snap peas | $1.89 |
| 1 lime | $0.10 |
| Total | $16.98 |
Pantry ingredients: Grapeseed oil, salt and pepper, shallots (left over from the pan-seared salmon), ginger, curry paste, chicken broth, coconut milk, fish sauce, basil
Leftover ingredients: Sugar snap peas
Given the massive use of pantry items here, I’ll round this up to $20 total, but it’s still fairly budget-friendly at $5 per serving. You could save a little money by using beef. If using beef, increase the simmering time to 8-12 minutes.
The curry base is delicious—I’ll probably try it out with different meats and veggies.
Yvonne posted this on May 30th, 2009 @ 11:31pm in One Pot Meals, Other, Quick Meals, Thai | Permalink to "Spicy Thai Curry w/Bison"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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