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Beef with Red Curry Sauce

A Taste of Thai Red Curry Paste makes this beef curry super simple and extra delicious. Mix it with creamy Andre Prost Coconut Milk for a Thai classic in minutes.
TIME
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
YIELD
Serves 4
INGREDIENTS
1 1/4 lbs sirloin, thinly sliced
1/2 teaspoon salt
2 tablespoons oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 tablespoons Red Curry Paste
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section), divided
1 tablespoon brown sugar
1 tablespoon lime juice
2 teaspoons Fish Sauce
8 oz sugar snap peas
1/2 cup chopped Thai or Italian basil
Optional: cooked Jasmine Rice
DIRECTIONS
Step 1
Sprinkle beef with salt and set aside.
Step 2
Heat oil on high in large skillet. Add onion and red pepper. Cook until tender-crisp and tinged with brown.
Step 3
Push vegetables aside and add Red Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved.
Step 4
Add remaining coconut milk, brown sugar, lime juice and fish sauce. Bring to a boil and cook 2 minutes. Add sugar snap peas and beef. Stirring, cook until beef is rare to medium rare.
Step 5
Remove from heat and stir in basil. Serve over Jasmine Rice for a true Thai experience.

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