Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 6

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.

Laraine Perri
Recipe by Cooking Light June 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

334 calories; fat 11.2g; saturated fat 6.5g; mono fat 2.6g; poly fat 0.6g; protein 24g; carbohydrates 36g; fiber 3g; cholesterol 55mg; iron 3mg; sodium 645mg; calcium 65mg; sugars 6g; added sugar 2g.
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