Spicy Thai Red Curry Beef
Spicy Thai Red Curry Beef
This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.
Ingredients
- 1 can light coconut milk (13.5 ounce)
- 4 teaspoons red curry paste
- 2 teaspoons dark brown sugar
- 2 teaspoons fish sauce
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups sliced red bell pepper
- 1 cup sliced onion
- 12 ounces beef tenderloin thinly sliced
- 1 cup torn fresh basil leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 2 cups hot cooked brown basmati rice
- 4 lime wedges
Instructions
- Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste.
- Bring to a boil over medium-high heat.
- Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly.
- Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes.
- Add beef; cook 3 minutes or until done, stirring occasionally.
- Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.
Notes
Found online at: https://www.myrecipes.com/recipe/spicy-thai-red-curry-beef