4th of July Sweet & Spicy Curry

Ingredients: 

• 1 – SharePak (8oz) bag Traditional Sweet and Spicy Beef Jerky, shredded  

• 3 cups cooked rice (follow directions on package) 

• 5 cups canned coconut milk, divided into 1 cup thicker milk and 4 cups thinner milk (natural brands of coconut milk will be separated in the can) 

• 3 Tbsp red curry paste 

• 6 small potatoes quartered and partially boiled until tender 

• 3 medium carrots sliced ¼” thick and partially boiled until al dente 

• 1 small red pepper thinly sliced 

• 1 jalapeño minced (optional) 

• 2 Tbsp Thai fish sauce 

• ½ cup sweet basil leaves, minced 

Directions: 

1. Cook rice ahead of time and leave lid on pan to keep it warm. Partially boil the potatoes until tender, and carrots until al dente. 

2. Heat wok or heavy-bottomed large saucepan over medium-high heat. Add ½ cup of the thicker coconut milk. When it is bubbling, add the curry paste and cook, stirring, for 2 minutes. Then add remaining thick coconut milk and cook for 5 to 8 minutes, until the oil begins to separate. 

3. Add the shredded jerky and cook over high heat for 4 minutes. Add the remaining coconut milk, potatoes, carrots, peppers, and jalapeños (if using) and bring to a boil. Lower the heat and simmer for 5 to 10 minutes. 

4. Stir in the fish sauce and simmer for 5 minutes. 

5. Serve over rice and top with basil. 

Serves: 4-6 

Serve over rice and top with basil. Enjoy.