Spicy Thai Red Curry Beef

This was really quite horrible unfortunately. First time I make a recipe, I do it as written. Not searing the beef leads to sad, chewy, overcooked pieces that lack flavor and moisture. The sauce never thickens, it is runny and characterless.

The image is not actually from this recipe. I found it on this other website:

https://shemins.com/recipes/thai-red-beef-curry-peppers/

Try that recipe instead. The image shows seared beef and onions and this recipe's instructions don't do that.

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!

Used sirloin & put in the freezer to firm before slicing.  Added a bit more red pepper flakes, to taste, otherwise prepped to recipe.  Quick & good. 

Like other reviewers mentioned, I made sure to sear the meat prior to adding it to the dish. I also used flank steak as it's cheaper than tenderloin. It came out amazing.  The flavors are excellent. It has a nice kick to it which I enjoy.  Someone also mentioned it doesn't look exactly like the picture. I agree.  The taste though---OMG. I love this dish. It comes together pretty fast.  I cooked the basmati rice at the same time (I soak it for 20 min, rinse it, and then use a 2 to 1 ratio to cook the rice--approx 10 min) and the meat was finished before the rice!  I was nervous at first about the amount of sauce this dish made but it turned out to be enough. 

This recipe came together very quickly and was delicious.  Beef tenderloin was too expensive so I used very thinly sliced flank steak instead and it was still very tender.  This tastes just like the red curry beef that we get when we dine out at Thai restaurants!

This meal was very quick and easy to make and was really good!  Definitely would recommend this as a go-to recipe for a nice meal during the week.  Agree with earlier reviews that if you want a sear to the beef, then you need to do that in advance of added the beef.  We like a lot of sauce for our Thai curries and this one had plenty without increasing anything.  Enjoy!

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!  

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.  

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.  

This recipe was really great! It was so good and flavorful and creamy!Our full review with pictures can be seen here: http://www.nickandalonakitchen.com/2016/06/spicy-thai-red-curry-beef.html 

This was fantastic. I always shy away from curries because they seem loaded with calories. This was great - excellent flavor and I'll make it again.

Is it just me or does the beef in this photo have a beautifully seared crust on it? There's nothing in the instructions about searing the meat first.

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.