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Recipe

Thai Red Curry

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
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Ingredients:  

  • 4 tbsp red curry paste
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tbsp lemongrass, sliced
  • 2 cups sweet potatoes, cubed I like to microwave them to speed the cooking
  • 1 cup Thai basil
  • 1 striplion steak, sliced
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • 1 can coconut milk
  • 1 lime, zested and juiced
  • 1 tsp soy sauce

For serving

  • 2 cups Jasmine rice, cooked
  • 1/2 cup cashews or peanuts
  • 1/4 cup fresh cilantro
ECK

Instructions: 

  • Tackle the rice off the top. Follow the package instructions and make 2 cups of jasmine rice. Set aside until ready to serve.
  • Heat a large oiled pan over medium high heat. Once temperature has been reached drop in the garlic, ginger, lemongrass, and onions. Saute for 1 minute. Next drop in the sliced beef and saute until browned, about 2 minutes.
  • Now scoop in the curry paste. Using a spoon mix the paste around and let it get to know the rest of the ingredients. Saute for 1 minute. Next up, carefully pour in the can of coconut milk and stir to combine. Use your spoon to breakdown the curry paste so it fully combines with coconut milk. Lower temperature to a simmer.
  • This is when I will add in my cubed sweet potatoes. I will generally toss them in the microwave to cook them in an effort to cut down cooking time. Feel free to use whatever veggies you have on hand.
  • Season curry with fish sauce, lime zest, lime juice, soy sauce, and brown sugar. Drop in the Thai basil leaves. Taste and adjust to your palette. Allow to simmer for about 5 minutes.
  • Serve with jasmine rice and top with crushed cashews, and fresh herbs.