Spicy Thai Red Curry with Beef
There are so many variations of curry across all asian cuisines that are also accessible because many of the pastes can be found ready made at the market or online. This cuts prep time down dramatically.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
1 LB. BEEF CHUCK, THINLY SLICED
1 (13.5 OZ) CAN COCONUT MILK
6 TSP RED CURRY PASTE
3 TEASPOONS BROWN SUGAR
3 TEASPOONS FISH SAUCE
1 RED BELL PEPPER, SLICED
1 (8 OZ) CAN SLICED BAMBOO SHOOTS*
1/2 CUP ONION, SLICED
BASIL LEAVES
LIME WEDGES
*I used sliced mushrooms because I didn’t have this ingredient, but I would’ve much preferred bamboo.
Instructions
Add coconut milk and curry paste to a pan and boil over medium heat while mixing to combine. Stir in sugar and fish sauce and cook for a couple minutes. Add bell pepper, bamboo shoots and onion and simmer for 5 minutes. Add beef and cook for a few more minutes or until done, stirring occasionally.
Turn heat off and stir in basil. Serve with rice and lime wedges.
