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Recipe for Thai Beef Red Curry

Thai Beef Red Curry is an exquisite and fragrant culinary masterpiece that boasts tender slices of beef marinated in a luscious, velvety coconut milk sauce infused with the aromatic nuances of traditional red curry paste, fresh lemongrass, citrusy kaffir lime leaves, and fragrant Thai basil. This delectable dish encapsulates the vibrant spirit of Thailand's bustling street food culture, delivering a harmonious blend of spiciness, delicate sweetness, and the savory richness of umami flavors.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Thai
Keyword: Thai Beef Red Curry
Servings: 4 servings
Calories: 450kcal
Author: susiecooksthai.com

Ingredients

  • 1 lb beef sirloin thinly sliced
  • 2 tablespoon red curry paste
  • 1 can 14 oz coconut milk
  • 1 red bell pepper sliced
  • 1 small onion (optional) sliced
  • 3 cloves garlic (optional) minced
  • 1 cup bamboo shoots sliced
  • 2 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • Fresh Thai basil leaves for garnish
  • Fresh cilantro leaves for garnish
  • Cooked jasmine rice for serving

Instructions

Heat the Pan and Cook the Curry Paste:

  • Heat a large pan or wok over medium heat. Add the red curry paste and stir-fry for about 1 minute until fragrant. This step allows the spices in the curry paste to bloom, enhancing the flavor of the dish.

Add Coconut Milk and Bring to a Simmer:

  • Gradually pour in the coconut milk, stirring constantly to combine with the curry paste until smooth. Bring the mixture to a gentle simmer over medium heat. This creamy base forms the foundation of the curry's rich flavor.

Add Beef and Simmer:

  • Add the thinly sliced beef to the pan, stirring to coat it evenly with the curry sauce. Allow the beef to simmer in the coconut milk mixture for about 10 minutes or until cooked. This ensures that the beef absorbs the flavors of the curry, becoming tender and flavorful.

Simmer with Vegetables:

  • Add the sliced bell peppers and bamboo shoots to the pan. Simmer the curry, stirring occasionally, until the vegetables are tender yet still vibrant. This adds texture and freshness to the dish.

Season the Curry:

  • Stir in the fish sauce and palm sugar, adjusting the amounts to balance the flavors according to your taste preferences. Simmer the curry for another 5-10 minutes to allow the flavors to meld together beautifully.

Garnish and Serve:

  • Garnish the Thai Beef Red Curry with fresh Thai basil leaves and cilantro for added aroma and freshness. Serve hot over jasmine rice, allowing the creamy curry sauce to soak into the rice, creating a deliciously satisfying meal.

Nutrition

Serving: 1cup curry with rice | Calories: 450kcal | Carbohydrates: 10g | Protein: 30g | Fat: 32g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 700mg | Fiber: 2g | Sugar: 5g
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