Chef #573036's Note:
Adapted from Fine Cooking. If you like spicy foods, use 2 tsp. curry paste; otherwise, use 1 tsp. curry paste—the curry will still have a kick to it. we like it hot so we use 2. I have reduced the amount of oil by 1/2 of the original recipe.
My Private Note
Units: US | Metric
- 1/2 tablespoon vegetable oil
- 1 1/2 lbs beef sirloin, cut in thin strips
- kosher salt & freshly ground black pepper
- 1/2 cup thinly sliced shallot (about 2 medium-large)
- 1/4 cup finely chopped fresh ginger
- 2 teaspoons Thai red curry paste
- 1/2 cup canned low sodium chicken broth
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 1/2 cups frozen sugar snap peas
- 1 large lime, zest finely grated and fruit cut into wedges
- 1/3 cup chopped fresh cilantro
- 1Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.
- 2Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 minute Add the ginger and cook, stirring, until fragrant, about 1 minute Add the curry paste and cook, stirring, about 30 seconds. Stir in 1/4 cup of the broth, scraping up any bits that are stuck to the pan. Add 1/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.
- 3Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 minute.
- 4Take the pan off the heat. Remove the meat and transfer to a cutting board. Stir the sugar snap peas into the sauce and cover the pan. Add the lime zest. If necessary, return the pan to medium heat until the peas are thawed and heated through.
- 5Portion the curry into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges.
- 6serving suggestions:.
- 7Serve over jasmine rice.
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Nutritional Facts for Spicy Thai Beef Curry
Serving Size: 1 (400 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 671.4
- Calories from Fat 458
- Total Fat 50.9 g
- Saturated Fat 30.0 g
- Cholesterol 113.9 mg
- Sodium 466.2 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 3.4 g
- Sugars 3.6 g
- Protein 38.8 g
The following items or measurements are not included:
Thai red curry paste