**Bison Red Curry** A delightful Asian-style red coconut curry gets extra-rich flavor from bite-size pieces of bison sirloin steak and plenty of colorful vegetables and fresh basil

Ingredients

• 1 tablespoon vegetable oil
• 1 pound bison sirloin steak, cut into bite-size pieces
• 1 (14 ounce) can unsweetened coconut milk
• 1/3 cup beef broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 3 tablespoons red curry paste
• 1 cup sliced red or yellow bell pepper
• 1 cup sliced carrots
• 1 cup sliced fresh mushrooms
• 1 cup frozen cut green beans
• 1/3 cup chopped fresh basil
• Hot cooked jasmine rice
• Naan (optional)

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Directions

1. Heat oil over medium-high heat in a large skillet. Cook bison sirloin steak

   pieces in hot oil for 5 minutes to brown on all sides. Remove bison sirloin steak

   pieces from pan. Add coconut milk, broth, fish sauce, and brown sugar.

   Whisk in curry paste. Bring mixture to boiling; boil gently for 5 minutes.

2. Stir in bell pepper, carrot, mushrooms, and green beans. Continue to boil

   gently for 5 to 7 minutes more or until vegetables are just tender and sauce

   has thickened slightly, stirring occasionally. Stir in bison sirloin steak pieces and

   heat through. Remove from heat and stir in the 1/3 cup basil.

3. Serve over jasmine rice. If desired, serve with naan.

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bon appetit