Beef with Red Curry Sauce


  • 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
  • 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

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.


  • 10 minutes to assemble
  • 15 minutes to cook
  • Total time: 25 minutes


  • Serves 4


  1. Sprinkle beef with salt and set aside.
  2. Heat oil on high in large skillet. Add onion and red pepper. Cook until tender-crisp and tinged with brown.
  3. Push vegetables aside and add Red Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved.
  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.
  5. Remove from heat and stir in basil. Serve over Jasmine Rice for a true Thai experience.

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