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  • Writer's pictureLisa Jarvis

Thai Red Curry Beef

Yes, you absolutely can make your own amazing Thai food right at home! I hardly had any time to make dinner last night, but (as usual), I rolled up my sleeves and dove into making this...and it was ready in about a half hour and it was better than anything I could have gotten for take out! You really need to make this! Now, I used beef tenderloin, so it is a bit of a splurge, but well worth it! The beef was so incredibly tender, and the sauce was a perfect blend of sweet, creamy and spicy. Of course, you can adjust the spice to your taste by adjusting the amount of red curry paste you add in. Enjoy!

Here's what you need: ( 2-3 servings)

1 can (13.5 oz) regular or light coconut milk

3 t red curry paste (adjust to your own taste)

2 t fish sauce

2 t brown sugar

1/4 t crushed red pepper

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced

12-14 oz beef tenderloin, thinly sliced

1 T olive oil

Large handful of basil leaves, torn

Juice of one lime

1/2 t salt

lime wedges to serve

Basmati, jasmine, or brown rice to serve

Prepare all the ingredients....because this will move pretty fast! In a large skillet, add the cream that is at the top of the can of coconut milk. Whisk in the red curry paste. Stir to get heated up over medium-high heat. Add the rest of the coconut milk, sugar, fish sauce, and crushed red pepper. Whisk it all together and bring it to a boil. Stir constantly for a minute, then add the red bell pepper and onion. Simmer this for a about 5-6 minutes, stirring occasionally.

In a separate saute pan, heat up the oil. Add in the sliced beef. Saute over medium to high heat until it is no longer pink. Drain off any liquid remaining.

When the pepper and onion are softened and have simmered, stir the beef into the sauce. Turn off the heat and stir in the lime juice, salt and basil leaves. Serve this with rice. Dinner is served!

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