Thai Curry with Broccoli and Rice
2 cup beefless tips
1 tsp. salt
1 tsp. freshly ground pepper
3 Tbs. canola oil
1 yellow onion, finely chopped
4 garlic cloves, minced
1/4 cup Thai curry paste
1 cans ( 13 1/2 fl. oz.) unsweetened coconut milk
2 Tbs. fresh lime juice
2 Tbs. firmly packed dark brown sugar
In a large fry pan over medium-high heat, warm the canola oil. Sauté the beefless tips until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.
Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon. Stir in the lime juice and brown sugar add the beefless tips and bring to a boil.
Spoon the curry onto warmed individual plates or into a large serving bowl. Garnish with the steamed broccoli flowers and rice and serve immediately.