Galley Wench's Note:
This is a quick fix dinner that is oh so tasty. Recipe comes from Cook's Illustrated. Note that light coconut milk can be substituted for regular coconut milk, but the sauce will be slightly thinner. If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 teaspoons.
My Private Note
Units: US | Metric
- 1 1/2 teaspoons vegetable oil
- 2 teaspoons red curry paste (to taste)
- 3/4 cup coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons light brown sugar
- 3/4 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
- 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
- 1/4 lb sugar snap pea, strings removed
- 1/2 cup coarsely chopped fresh basil leaf
- 3 teaspoons fresh lime juice
- 1Heat oil in 12-inch skillet over medium heat until shimmering.
- 2Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
- 3Add beef and cook until pieces separate and turn firm, 3 to 5 minutes.
- 4Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes.
- 5Turn off heat, stir in basil and lime juice. Season with salt to taste.
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Nutritional Facts for Thai Red Beef Curry for Two
Serving Size: 1 (384 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 578.4
- Calories from Fat 337
- Total Fat 37.4 g
- Saturated Fat 23.8 g
- Cholesterol 69.7 mg
- Sodium 845.8 mg
- Total Carbohydrate 21.9 g
- Dietary Fiber 5.4 g
- Sugars 14.1 g
- Protein 41.2 g
The following items or measurements are not included:
red curry paste