Thai

Red Curry

Name: Red Curry
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb flank steak, sliced thinly against the grain; 3 tbsp red curry paste; 1 can (14 oz) coconut milk; 1 red bell pepper, sliced; 4 kaffir lime leaves, 1 tbsp fish sauce, 1 tbsp palm sugar

A deeply flavored, moderately spicy curry with a red chili base.

40 minutes

Serves 3

Main

Contains common allergens

Fish Dairy Seafood

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Instructions

5 steps

1
Prepare the Base: In a large pan over medium heat, simmer 1/2 cup of the thickest part of the coconut milk until it bubbles and oil begins to pool at the edges.

2
Bloom the Paste: Add the red curry paste to the pan, stirring continuously for 2 minutes until the aroma is pungent and the color darkens slightly.
3
Brown the Beef: Increase heat to medium-high. Add the sliced beef and cook for 2-3 minutes, stirring to coat evenly in the curry paste.
4
Simmer: Pour in the rest of the coconut milk. Add the bell pepper and thinly sliced kaffir lime leaves. Reduce heat to medium-low and simmer gently for 10-12 minutes until beef is tender.
5
Season and Serve: Stir in fish sauce and palm sugar. Taste to balance salty, sweet, and spicy. Serve hot over steamed rice.

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