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Thai Red Curry with Beef

AuthoradminCategory, , , , CuisineCooking MethodDifficultyBeginner

 

Not only is this recipe completely delicious, but it takes only minutes to throw together. This Thai Red Curry with Beef will rival any dish at your local Thai restaurant. 

Red Curry
Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 1 pound tenderloin, cut into 1-inch cubes
 1/2 teaspoon kosher salt
 1/2 teaspoon black pepper
 2 tablespoons grape seed or canola oil
 1 cup finely diced yellow onion
 2 cloves fresh garlic, minced
 3 tablespoons Thai red curry paste
 1 {13.5 ounce} can regular coconut milk (shake well to combine)
 1 tablespoon fish sauce
 1 tablespoon dark brown sugar
 1 tablespoon fresh lime juice
 1 red pepper, chopped
 1 cup broccoli, chopped
 1 {8 ounce} can bamboo shoots, drained
 1 handful torn basil leaves and more for garnish
 basmati or jasmine rice
1

Season the beef with the salt and pepper. Heat the oil In a large wok or fry pan over medium-high heat. Sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.

2

Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add the curry paste. Stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk. Deglaze the pan, you want to stir and scrape up the browned bits from the pan bottom with a wooden spoon. This will add to the overall flavor of the dish.

3

Stir in the fish sauce, lime juice and brown sugar and bring to a boil. Add the red pepper, broccoli and bamboo shoots. Reduce to a simmer and cook a few minutes to soften the peppers and broccoli. Add the beef back in to reheat. Stir in the torn basil leaves. Add a splash of water or more coconut milk if needed.

4

Spoon the curry into bowls with the rice. Garnish with generous amounts of basil and serve immediately.

Ingredients

 1 pound tenderloin, cut into 1-inch cubes
 1/2 teaspoon kosher salt
 1/2 teaspoon black pepper
 2 tablespoons grape seed or canola oil
 1 cup finely diced yellow onion
 2 cloves fresh garlic, minced
 3 tablespoons Thai red curry paste
 1 {13.5 ounce} can regular coconut milk (shake well to combine)
 1 tablespoon fish sauce
 1 tablespoon dark brown sugar
 1 tablespoon fresh lime juice
 1 red pepper, chopped
 1 cup broccoli, chopped
 1 {8 ounce} can bamboo shoots, drained
 1 handful torn basil leaves and more for garnish
 basmati or jasmine rice

Directions

1

Season the beef with the salt and pepper. Heat the oil In a large wok or fry pan over medium-high heat. Sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.

2

Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add the curry paste. Stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk. Deglaze the pan, you want to stir and scrape up the browned bits from the pan bottom with a wooden spoon. This will add to the overall flavor of the dish.

3

Stir in the fish sauce, lime juice and brown sugar and bring to a boil. Add the red pepper, broccoli and bamboo shoots. Reduce to a simmer and cook a few minutes to soften the peppers and broccoli. Add the beef back in to reheat. Stir in the torn basil leaves. Add a splash of water or more coconut milk if needed.

4

Spoon the curry into bowls with the rice. Garnish with generous amounts of basil and serve immediately.

Thai Red Curry with Beef

~ Marla Meridith

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