Beef in Red Curry Sauce

This beef in red curry sauce can be made fairly quickly and is absolutely delicious. You will need to get Thai red curry paste for this recipe which is readily available at grocery stores in the Asian aisle.

This dish can be spicy but does not need to be too hot. The amount of heat that it delivers will depend on the amount of curry paste that you add to it. So if you want really hot add more and vice-versa. We will be making this with coconut milk to give it a nice authentic flavor. Please make sure you are using unsweetened milk and not coconut cream. It will make or break your dish.

You will find that the sweetness of the squash and the corn counter beautifully with the spice of the red curry. I also added fresh cucumber to this which gives it a nice crunch.

Serve this beef in red curry sauce with some steamed white rice to mop up all the sauce.

Here is what you are going to need for this delicious beef in red curry sauce:

Serves six

2 cups diced squash of your choice
2 TBS oil – canola, vegetable, peanut or coconut
2 scallions – chopped
4 garlic cloves
½ TBS grated fresh ginger
1 pound flank steak – finely sliced
1 red bell pepper – sliced
1 TBS red curry paste*
1 cup thawed corn kernels
½ cup thinly sliced seeded and peeled cucumber
14.5 oz. unsweetened coconut milk
1 ½ tsp. salt
1 tsp. black pepper
Asian basil or basil leaves – optional

Place the squash in a wok or large skillet with some water. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.

Heat the wok or skillet. Add oil. Add the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently. Add the beef. Cook for about 4 to 5 minutes, stirring often. Add the bell peppers and cook for 4 to 5 more minutes.

Move the meat to the sides and for a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.

Return the squash to the pan. Add the corn kernels and cucumber. Mix well. Add the coconut milk and mix. Add the salt and pepper and stir to mix. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using. Serve with white rice and enjoy!

Beef Curry no Rice – CALORIES 389.11; FAT 29.45 grs (sat 20.00; mono 3.9; poly 0.68); PROTEIN 19.87 grs ; FIBER 1.69 grs; CARBS 12.37 grs; CHOLESTEROL 35.25 mg; IRON 2.95 mg; SODIUM 811.29 mg; CALCIUM 38.02 mg

Print the Beef Curry Recipe Here

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