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Recipe

Spicy Thai Beef Curry

Scott Phillips

Servings: four.

Ingredients

  • 1 Tbs. vegetable oil
  • 1-1/2 lb. beef sirloin tips
  • Kosher salt and freshly ground black pepper
  • 1/2 cup thinly sliced shallots (about 2 medium-large)
  • 1/4 cup finely chopped fresh ginger
  • 1 to 2 tsp. Thai red curry paste
  • 1/2 cup low-salt canned chicken broth
  • 1 13-1/2-oz. can unsweetened coconut milk
  • 1 Tbs. 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

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 510
      Fat Calories (kcal): 300
      Fat (g): 33
      Saturated Fat (g): 22
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 80
      Sodium (mg): 800
      Carbohydrates (g): 15
      Fiber (g): 3
      Protein (g): 40

Preparation

  • Heat 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.
  • Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 min. Add the ginger and cook, stirring, until fragrant, about 1 min. 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.
  • Increase 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 min.
  • Take 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. Let the meat rest for 1 min., then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and  heated through.
  • Portion the curry into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges.

Serve over jasmine rice.

Tip

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.

Reviews

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Reviews

  • Nicoleliz | 01/31/2017

    Delicious combination of flavors. I was worried that there was too much ginger, but the ginger and beef are amazing together. Also, I doubled the sauce ingredients, doubled the amount of beef, and I used a whole jar of curry about 4 TBS. The curry I used has a lot of flavor but not much heat. I would definitely recommend adding more curry than the recipe calls for. Overall great dish:)

  • MommyDot | 12/30/2010

    Excellent...used almost 2 tsp of curry sauce and was perfectly punchy for me, a person in the medium-spice category. Followed all other directions as stated. Keeper for sure in our home!

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