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Recipe

Thai red curry with beef and coconut in a bowl with jasmine rice.

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: 

  • Follow the package instructions to make 2 cups of jasmine rice. Set aside until ready to serve.
  • Heat a large oiled pan over medium high heat. Add the garlic, ginger, lemongrass, and onions. Saute for 1 minute. Add the sliced beef and saute until browned, about 2 minutes.
  • Add the curry paste to the pan. Using a spoon, mix the paste around and let it mingle with the rest of the ingredients. Saute for 1 minute. Carefully add the can of coconut milk, and stir to combine. Use your spoon to breakdown the curry paste so it fully combines with coconut milk. Reduce temperature and simmer.
  • Add cubed sweet potatoes to the pan. I usually pre-cook them in the microwave to reduce cooking time. Feel free to use whatever other veggies you have on hand.
  • Season dish with fish sauce, lime zest, lime juice, soy sauce, and brown sugar. Add 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.