Friday, May 18, 2012

Beef & Coconut with Fiddleheads

A wonderful lady, named Noi gave this recipe to my husband a few years back. She loves to cook for people and is always sharing her recipes. This recipe didn't actually call for fiddleheads, but Noi changed it a bit and added them in. I just can't imagine it without them.

Beef & Coconut with Fiddleheads

1 can of coconut milk
1 medium london broil steak, sliced into thin strips
2-3 tsp. green curry paste
1 quart of fiddleheads
1-2 tbsp. fish sauce
2 lemon leaves
2 tbsp. white sugar
salt & pepper to taste

Heat 2 tbsp. of coconut milk in pan. Stir in curry paste and beef strips. Saute till meat is cooked. Meanwhile boil fiddleheads in large pot and drain. Add remainder of coconut milk to fiddleheads and then fill coconut milk can with water and add that, along with meat mixture to fiddleheads. Then add remaining ingredients. Gradually heat till warm. Serve over rice or Thai noodles. Enjoy!

I hope you give this recipe a try and really love it. It's just another way to enjoy a little green fern that has truly become a delicacy in Northern Maine.

Blessings,
Julie


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