My husband and I enjoyed this curry very much with some modifications. I used less red curry paste than called for because my spice tolerance is pretty low. I used the peel and juice from 1 lime instead of the lemon peel, and added about 1/2 tsp fish sauce to the coconut milk mix. In addition to the beef, I stir fried (separately) carrots and cauliflower, and then added some baby spinach in at the end when the sauce, beef, and vegetables came together. I served over rice instead of pasta. There was lots of sauce, and it had a balanced blend of flavors (adding the lime juice was key to that for me). I would definitely make it again - it came together pretty quickly, too.
Red Curry Beef
Xtal74 Posted: 03/31/10
gardenjunkie77 Posted: 03/04/11
This was a very yummy dish. I think I would use rice next time instead of noodles because it's quite saucy and maybe a little bit more curry paste to add some more heat. I'd definitely make this again since it was quick to prepare and it tasted great!
sweb4us Posted: 09/22/11
I followed the measurements of the recipe exactly except for using about 2/3 of the lemon peel called for (I only had 1 lemon and used the entire peel) but it came out tasting overpoweringly of citrus. Couldn't taste the red curry paste at all, although that could have been the brand I used (Thai Kitchen). I ended up sprinkling ground cayenne pepper on my plateful to give it some kick, which made it totally better. I also added carrots, onion, orange bell pepper, and green beans to the stir fry, after removing beef from pan (and I browned the beef in batches to ensure good browning) and before adding sauce ingredients and re-adding beef. With a spicier curry paste or the addition of some sriracha or other heat, this could be an excellent meal.