Photo: Jennifer Causey Styling: Claire Spollen
Yield:
Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)

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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Delish!

Christine
December 04, 2017
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!

Snow61
June 28, 2016

daneanp
June 28, 2016
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.  

Mindyzsmith
September 13, 2016
Yes, we made this last night and I was so annoyed - not only is the beef seared but look at that onion! And that doesn't look like a cup of basil to me, either! 

Fantastic dish!

Naomi
May 10, 2016
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.

Tastes Great (Spicy) But...

karen
June 07, 2016
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.

Loved It!

Laura
June 10, 2016
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.

Delicious!

sojo2449
June 20, 2016
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 

smelled great!

Alona
July 12, 2016
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

carolfitz
September 13, 2016
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!