THAI RED CURRY WITH BEEF
Thai Red Curry with Beef is easy and full of fresh ingredients. It’s a quick stir fry dish that has all the flavors of your favorite Thai dish including red curry paste & coconut milk. A great dinner that’s better than any take-out!
Servings: 4 servings
Calories: 566kcal
Ingredients
- 2 cups red bell pepper, sliced
- 1 ½ cups onion, sliced
- 1 lb. beef tenderloin, sliced thin
- 1 can Thai Kitchen coconut milk (13.5-oz.)
- 2 teaspoons dark brown sugar
- 2 teaspoons Thai Kitchen fish sauce (make sure to use a gluten-free brand such as Thai Kitchen if needed)
- ½ teaspoon crushed red pepper
- 1 cup fresh basil leaves
- 2 Tablespoons lime juice
- ½ teaspoon salt
- 1 Tablespoon + 2 teaspoons Thai Kitchen red curry paste
- Lime wedges for serving
Instructions
- IMPORTANT: Prepare all ingredients prior to starting.
- Cut vegetables and beef and set aside.
- Remove cream from top of coconut milk and place in large skillet. Add sugar, fish sauce and red pepper flakes to coconut milk remaining in can and set aside.
- In another bowl, combine lime juice and salt and pour over basil leaves. Set aside.
- In large skillet, stir together coconut cream and curry paste. Bring to a boil over medium high heat. Once boiling add coconut milk-fish sauce mixture and bring back to boil. Cook 2 minutes stirring constantly.
- Add bell peppers and onions to skillet, turn down heat to medium, and simmer 4 minutes.
- Add beef and cook about 5 minutes or until it reaches a medium doneness (less if desired).
- Remove skillet from heat and stir in lime juice-basil leaves mixture.
- Serve immediately over rice with a lime wedge on the side.
Nutrition
Calories: 566kcal | Carbohydrates: 16g | Protein: 24g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 79mg | Sodium: 604mg | Potassium: 817mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3705IU | Vitamin C: 104.4mg | Calcium: 64mg | Iron: 6.6mg
