Red Curry Beef 28 oz coconut milk 2-14 oz. cans 1 tablespoon red curry base 2 1/2 lb beef steak cut into strips 1 tablespoon lemon zest 1/2 cup fish sauce 2 teaspoon sugar 14 oz baby corn 3/4 cup peas fresh or frozen 1 teaspoon garlic chili pepper sauce GARNISH chopped sweet basil fresh In a large saucepan, combine half of the coconut milk and curry base over low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally. Serve over rice or Thai Jasmine Rice and garnish with sweet basil. Yield: 4