Monday, June 20, 2016

Spicy Thai Red Curry Beef

This recipe was sooo good! Definitely better than some Thai food we have had at restaurants. We added some snap peas to the mix to add it a little extra crunch. The sauce was perfectly creamy and delicious with just the right amount of spice.
Here is the original recipe:

Served with steamed rice

In the pan



1 (13.5-ounce) can coconut milk
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 rice
4 lime wedges


1. 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.

2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.

What we liked:

Very delicious and flavorful!

What we didn't like:


What Kaspian thought about it:

He's not too into asian food yet...

Next time:

No changes, great recipe!

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