Thai Coconut Red Curry with Steak
30 min serves 2-4
Thai Coconut Red Curry with Steak
This red curry with steak has a grand total of 10 ingredients, some of which you may already have in your pantry. Craving takeout curry? Opt for this recipe. It will be ready in 30 minutes.
Ingredients:
- 1 Pre Top Sirloin, sliced very thin
- 1 tbsp grapeseed oil
- 6 basil leaves
- 1 can full-fat coconut milk
- 2 tbsp Red curry paste (*We recommend Thai Kitchen)
- 1 inch ginger
- 1 lime, juiced
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 clove garlic, minced
- 1/2 cup broth
- In a large skillet over medium-high heat, heat the grapeseed oil until it simmers. Add the onion and sauté for about 1 minute, then add red pepper, ginger, and garlic. Keep cooking until softened and starting to caramelize.
- Once the onion is translucent, add the curry paste and a pinch of salt. Keep stirring to form a thicker consistency with the vegetables.
- Add broth. Scrape any food bits from the pan and let simmer.
- Stir in basil leaves.
- Pour in the lime juice and coconut milk, and stir until the color is even. Bring to a boil and then turn to low and let simmer for about 5 minutes.
- Season with salt and pepper to taste.
- Lastly, stir in the sirloin strips until just cooked. (hot pot style)
- Remove from heat. Eat plain, with greens, or on top of rice. Enjoy!
Made with Pre©
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*vs. USDA Data for Choice