Thai Red Beef Curry
Ingredients
1 tablespoon vegetable oil
2 teaspoons red curry paste
2 (14 ounces each) cans coconut milk
2 tablespoons fish sauce
4 teaspoons brown sugar
1 1⁄2 pound flank steak, cut lengthwise and then into thin strips
2 red bell peppers, stemmed, seeded, and cut into 1⁄4-inch-wide strips
1⁄2 pound sugar snap peas, strings removed
1 cup fresh basil, chopped
2 tablespoons fresh lime juice
Salt
Instructions
1. Heat oil in 12-inch skillet over medium heat until shimmering. Add 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.
2. Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste.
Comments
This recipe is from Cook’s Illustrated 2007. I ended up getting the curry paste from Amazon, since Art was unable to find it at our local grocery store. I was really pleased with the quality of the Mae Ploy stuff and will definitely be trying their other pastes in the future.
This was a great dish and we all really enjoyed it. The flavors were lovely and I served it with jasmine rice from the rice cooker. This recipe was also super easy to make, which is always a plus.
Cook’s Illustrated 2007