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Thu, 07/01/2021 - 10:00 AM | Anonymous

4th of July Sweet & Spicy Curry


  • 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 


  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. 

  1. 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. 

  1. 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. 

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

  1. Serve over rice and top with basil. 

Serves: 4-6 

Serve over rice and top with basil. Enjoy.