Thai Beef Bake

• Preheat oven to 350 F. Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
• In a small saucepan, whisk together the coconut milk, red curry paste, curry powder, garlic powder, minced onion, ground ginger and some salt and pepper. Bring to bubbling and remove from heat.
• While the coconut milk is warming, add the stew beef pieces and diced bell peppers to the baking dish. Then, pour the warmed curried coconut milk over the top of the chicken and bell peppers. Season with a pinch more salt and pepper. Bake in the preheated oven for 30 to 35 minutes, or until all the beef pieces have cooked through. Cooking time may vary depending on the thickness of the beef.
• Serve Thai Beef Bake over rice with green onion or cilantro garnish, and side of veggies.

Freezer Meal Instructions

• Seed and dice the orange and red bell peppers.
• Whisk together light coconut milk, red curry paste, curry powder, garlic powder, minced onion, ground ginger and some salt and pepper.
• To a 9x13 freezer-safe tray, add the stew beef pieces, diced red bell pepper, diced orange bell pepper, and prepared curry sauce.
• Cover with foil or lid, add label to top and freeze.
• Pull out the tray the night before and thaw overnight in the fridge. Cook as directed. If only partially thawed, keep covered and bake for an additional 20-30 minutes or until chicken is cooked through. Serve over rice with veggies.