Thai Red Beef Curry for Two
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WHY THIS RECIPE WORKS
Most of our beef recipes start with browning the meat to enhance and deepen the flavor of the dish. But in this curry, we found that the deep, complex flavors of curry paste, coconut milk, and fish sauce made the browning step unnecessary. ... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Light coconut milk can be substituted for regular coconut milk, but the sauce will be slightly thinner. If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 teaspoon.
Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste.