This has been a fun recipe in our repertoire since the days of cooking light and their online database (i’m still bitter that they sold out). This recipe also appears to have been removed from their site, but with a couple changes, it’s a keeper for us!
It’s a great use for cheap stew meat or recently we went high class and put in some flank.
It’s a quick weeknight meal, and not terrible on the clean up!
Spicy Thai Red Curry Beef
June 11, 2024
Category
Great For 2
Meat
Persons
2
Serving Size
1/3 – 1/2 of the dish
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 (13.5-ounce) can light coconut milk
- 2 teaspoons dark brown sugar
- 4 teaspoons red curry paste
- 2 teaspoons fish sauce
- 1/2 teaspoon crushed red pepper
- 1 1/2 cups cubed red bell pepper
- 1 cup green peas
- 12 ounces beef tenderloin, thinly sliced (or sliced stew meat)
- 1 cup torn fresh basil leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
Instructions
- Seared meat in a large skillet. Remove from the pan and keep to the side until ready.
- Spoon coconut cream (thick layer at top of can) into the same 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, peas, and onion; reduce heat to medium, and simmer 4 minutes.
- Add beef; cook 3 minutes or until done, stirring occasionally.
- optional:
- Remove pan from heat; stir in basil, lime juice/pepperoncini juice, and salt. Serve beef mixture with rice and lime wedges.
Verdict:
I really enjoy this meal and depedning what cut of meat you use it can be a pretty cheap meal as well.
Enjoy with rice, quinoa or some nice bread to get all the lovely sauce!
If you make this recipe let me know what you think!
