From DN Recipes by David Nagy · Food & Beverage

Ingredients

Published

Spicy Thai Red Curry Beef

This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.
Yield: Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)
Blue = Dave's mods

Ingredients

1 (13.5-ounce) can light coconut milk
4 teaspoons red curry paste
2 teaspoons dark brown sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1 1/2 cups sliced red bell pepper
1 cup sliced onion
12 ounces beef tenderloin, thinly sliced
1 cup torn fresh basil leaves
2 cloves chopped garlic
1 cup sliced mushrooms
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot cooked brown basmati rice
4 lime wedges

Preparation

  1. Heat the vegetable oil over medium-high heat and saute the garlic for 2-3 minutes, or until slightly golden.
  2. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally. Add mushrooms; cook 1-2 minutes.
  3. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges