Spicy Red Thai Beef Curry
Authentic flavors come together quickly and easily in this rich, Thai-inspired curry. It’s a perfect way to switch up weeknight dinners.
- 2 tablespoons extra-virgin olive oil, divided
- 1 (16-ounce) package Certified Piedmontese skirt steak, sliced against the grain
- 1 red bell pepper, sliced
- 1 small yellow onion, sliced
- 1 (13.5-ounce) can light coconut milk
- 4 teaspoons red curry paste
- 2 teaspoons brown sugar
- 2 teaspoons fish sauce
- ¼ teaspoon crushed red pepper
- 1 bunch Thai basil leaves, chiffonade (optional)
- 2 tablespoons lime juice
- Salt and freshly ground black pepper, to taste
- 1½ cups dry brown rice (3 cups cooked), for serving
- Lime wedges, for serving
In a large skillet, heat a tablespoon of oil over medium-high heat. Sear the steak until golden. Add the remaining oil and cook the pepper and onion until softened. Transfer vegetables and beef to a plate and set aside.
In the same skillet, bring coconut cream (thick layer at the top of the can) and curry paste to a boil over medium-high heat, stirring constantly, then immediately reduce to simmer. Add remaining coconut milk, sugar, fish sauce, and crushed red pepper. Let the mixture simmer about 10 minutes until reduced by about one third. Add the vegetables and beef to the mixture and simmer for about 5 minutes.
Remove from heat, add Thai basil and lime juice, and season with salt and pepper to taste. Serve over brown rice and garnish with lime wedges.