Search
by Ingredient

Red Curry Beef

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Marsha995

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

YIELD

4 servings

PREP

5 min

COOK

20 min

READY

30 min

Thai red curry beef in coconut milk is one of those weeknight dinners that tastes like it came from a restaurant but takes under 30 minutes. The method is classic Thai: split the coconut milk, cook the curry paste in the thick cream until oil separates, then simmer the beef strips in that fragrant, spicy base.

Watching for the oil to separate on the surface is the key technique. That visual cue means the curry paste has properly bloomed in the coconut fat, releasing its aromatics and deepening the color. Adding the meat at this point ensures it cooks in fully developed flavor rather than raw paste.

Fish sauce, lemon zest, and sugar round out the sauce with salty, citrusy, and sweet notes. Baby corn and green peas add texture and color. A scattering of fresh sweet basil at the end is traditional and not optional.

Kitchen Tips

  • Use the thick cream from the top of the coconut milk can first. Shake the second half well before adding. The fat in the cream is what fries the curry paste.
  • Cut the beef into thin strips against the grain. Thin strips cook quickly in the simmering coconut milk without getting tough.
  • Don’t skip the fish sauce. It smells strong in the bottle but disappears into the curry, adding a savory depth that salt alone can’t deliver.
  • Add the basil after removing from heat. Cooked basil turns black and loses its fragrance.

Variations

  • Swap beef for chicken thighs or shrimp, adjusting the simmer time down for quicker-cooking proteins.
  • Add sliced bamboo shoots and Thai eggplant for a more traditional Thai vegetable mix.
  • Use green curry paste instead of red for a sharper, more herbaceous flavor.

Ingredients

28 809.2
OUNCES ML/G COCONUT MILK
1 15
TABLESPOON ML RED CURRY PASTE *
2 ½ 1.1
POUNDS KG BEEF, STEAK
cut into strips
1 15
TABLESPOON ML LEMON ZEST
½ 118
CUP ML FISH SAUCE *
2 10
TEASPOONS ML SUGAR
14 404.6
OUNCES ML/G BABY CORN *
¾ 177
CUP ML GREEN PEAS
fresh or frozen
1 5
TEASPOON ML RED HOT PEPPER SAUCE
garlic-chili kind
1
X BASIL
fresh, sweet, chopped, to taste *

Directions

In a large saucepan, combine half of the coconut milk and curry base over low heat.

When oil appears on surface, add meat. Simmer for 5 minutes.

Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally.

Serve over rice or Thai Jasmine Rice and garnish with sweet basil.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 1331 72% from fat
 % Daily Value *
Total Fat 107g 164%
Saturated Fat 62g 312%
Trans Fat 0g
Cholesterol 278mg 93%
Sodium 274mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 169g
Vitamin A 6% Vitamin C 9%
Calcium 7% Iron 90%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe