kato's thai - red curry beef

Recipe by
Baby Kato
Beautiful Shore Country, NB

I hope that you will enjoy my version of Thai Red Curry Beef which was created for CQ3 - Thailand/Indonesia - Thai Curry Challenge. It is great served over jasmine rice or noodles and garnished with green onions, cilantro and salted peanuts.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For kato's thai - red curry beef

  • 1 lb sirloin steak (very thinly sliced)
  • pinch of salt
  • 2 tbsp coconut oil (more or less as required)
  • 2 - 3 tbsp red curry paste (or to preference)
  • 2 medium garlic cloves (minced)
  • 1 tsp fresh ginger (minced)
  • 1/2 small sweet white onion (thinly sliced)
  • 1 chinese shallot, (thinly sliced)
  • 2 thai birds eye chilies (finely chopped)
  • 1 (13.5 oz) can coconut cream
  • 1/2 (13.5 oz) can coconut milk
  • 1 - 2 tbsp brown sugar (personal preference)
  • 2 lime leaves (finely shredded)
  • 1 lime (juiced)
  • 1 1/2 tbsp fish sauce + 1 tsp sriracha sauce
  • 1/2 sweet red pepper (thinly sliced)
  • 1 small carrot, thinly sliced + 4 oz bamboo shoots (drained)
  • 1/3 cup thai basil (torn)
  • steamed jasmine rice (cooked)
  • GARNISHES
  • cilantro (finely chopped)
  • green onions (thinly sliced)
  • salted peanuts (coarsley chopped)
  • 1 tsp sriracha sauce
  • 1 small carrot, thinly sliced

How To Make kato's thai - red curry beef

  • 1
    Sprinkle sliced beef with salt and set aside until needed.
  • 2
    Heat oil on medium - high in a large skillet for 2 minutes.
  • 3
    Add curry to the oil and blend well, stirring for 2 minutes.
  • 4
    Add garlic, ginger, onion, shallot and chilies, and cook until tender crisp about 3 minutes.
  • 5
    Next add the coconut cream and coconut milk, blend well for 2 minutes.
  • 6
    Add brown sugar, lime leaves, lime juice, fish sauce and sriracha sauce, bring to a boil and cook for 2 minutes.
  • 7
    Now add the sweet red pepper slice, carrot slices and the bamboo shoots and then the sliced beef to the curry mixture.
  • 8
    Stir and cook for 3 - 4 minutes. (or until meat is cooked to your preference)
  • 9
    Remove the curry from heat and stir in the torn basil.
  • 10
    Serve over Jasmine Rice and garnish with cilantro, green onions and chopped peanuts.

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