Spicy Thai Red Curry Beef

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Spicy Thai Red Curry BeefRecipe

Photo: Jennifer Causey Styling: Claire Spollen

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.

Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)


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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 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot cooked brown basmati rice
4 lime wedges


1. 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.

2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.

Created date

April 2016

Nutritional Information

Calories 334
Fat 11.2 g
Satfat 6.5 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 24 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 55 mg
Iron 3 mg
Sodium 645 mg
Calcium 65 mg
Sugars 6 g
Est. Added Sugars 2 g