Thai Red Curry with Beef
Rocky Mountain Cooking
Rocky Mountain Cooking
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  • ¼ cup shallots, minced 2 tbs fresh ginger, minced 2 tbs + 1 tsp fresh garlic, minced 1 jalapeno pepper sliced (or 2 Serrano peppers) optional if you want heat 2-3 tbs red curry paste 4 tbs soy sauce (I use Tamari) 3 tsp fish sauce 1 tsp sesame oil 2 tbs smooth peanut butter 2 tbs brown sugar 3 tbs peanuts chopped 1 can coconut milk (either regular or lite) 1 pound skirt steak or hanger steak, thinly sliced 1 red pepper, chopped ½ cup bamboo shoots ½ cup green onions, chopped 1 small zucchini chopped Extra green onions, cilantro, chopped peanuts Steamed rice Instructions In a medium sized saute pan heat up the olive oil and add the shallot, ginger, garlic and jalapeno pepper. Cook for about 3 minutes. Add the curry paste, 2 tbs of soy sauce, fish sauce, sesame sauce, peanut butter, peanuts, sugar and coconut milk. Turn to low and simmer for about 15 minutes. In another pan heat up more olive oil and saute the peppers, zucchini and bamboo shoots. Add 1 tablespoon of soy sauce and cook for 5 minutes. Transfer vegetables to curry mixture. In the same pan add the thinly sliced beef, 1 tsp of garlic and 1 tablespoon of soy sauce and cook until browned about 2 minutes. Transfer meat to the curry. Serve curry over steamed rice. Add sliced green onions, cilantro and chopped peanuts. Notes Red Curry is not spicy so I added the jalapeno peppers. If you don't want it spicy then don't add them. If you like your sauce a little thinner whisk in about ¼ cup of water. Feel free to substitute any veges that you may like!If you want it even spicier, substitute green curry paste instead. 3.2.2925



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