Red Curry Beef
Fast, aromatic beef in a creamy coconut red curry sauce, ready in one skillet. Serve over rice or with naan to soak up the sauce.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 12 oz beef sirloin or flank steak, thinly sliced
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 1 medium bell pepper (any color), sliced into strips
- ½ tbsp fish sauce
- ½ whole lime (juiced)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add beef and sear 2–3 minutes without stirring, breaking up the pieces halfway through until no pink remains.
- 3
Stir in curry paste and cook for 30 seconds until fragrant, then pour in coconut milk.
- 4
Add bell pepper, fish sauce, and a pinch of salt; simmer 4–5 minutes until pepper is tender.
- 5
Squeeze lime juice over the top, taste, and adjust seasoning with salt or fish sauce as needed.
- 6
Serve hot over rice or with warm naan.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- knife and cutting board
- can opener
- spoon or small bowl for juicing
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