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.
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
Est. added sugars 2g
How to Make It
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.
Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.
I did use tenderloin ($15 ouch!) and seared it ahead as others suggested. So glad I did that. We also used steamed jasmine rice as my daughter doesn't like brown rice. Super flavorful. Would definitely make this again; better than take out!
Laura, we thought the exact same thing. Might give the meat a quick sear on high heat before adding it to the sauce the next time. My husband didn't think it tasted like traditional thai, but we both really liked it and will be making it again.
I made this for dinner last night and it was a huge success. I doubled the sauce because we like lots of sauce, and boy was I glad! I also cut the red pepper into bite size pieced as opposed to slices, ditto with onion. Make certain to get the right type of coconut milk, however. I had two cans - one that had a fantastic cream on the top, the other which didn't. The one with the cream was Native Forest Unsweetened Organic Coconut Milk. The other was a random brand that I found at Safeway.The entire dish is a delicious - make certain to not skimp on the lime, which adds a perfect note of acidity. I will definitely be making this again.
i used ground beef, it's all i had, and the basil in the tube. made if for lunch - it tasted good and the house smelled good too! will try with steak or even chicken. added some tubed lemongrass as well.
Does NOT look like the picture, but does taste great
I will also say this came together very quickly, in the 20-30 minute range as promised, depending on how quick you are at chopping. However, there are no instructions to sear the beef or onion, as another reviewer noted. It definitely comes out looking more like the curry you get at your local Thai place, in my opinion. Great and easy recipe to skip the takeout!
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