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Red Curry Beef

pastryparrot1's picture
The combination of sweet squash and corn with the spicy red curry paste makes this dish a winner. Add the freshness of cucumber and you are all set. This is easy to make but you will need red curry paste. You will find it in Asian grocery stores or in the Asian aisle of your grocery store.
Ingredients
  Squash 2 Cup (32 tbs), diced (of choice)
  Oil 2 Tablespoon (canola, peanut, vegetable or coconut oil)
  Scallions (green and white) 2 Medium, chopped
  Garlic 4 Clove (20 gm), minced
  Fresh ginger 1⁄2 Tablespoon, grated
  Flank steak 1 Pound, finely sliced
  Red bell pepper 1 Medium, sliced
  Red curry paste 1 Tablespoon
  Frozen corn 1 Cup (16 tbs), thawed (kernels)
  Cucumber 1⁄2 Cup (8 tbs), peeled, seeded, thinly sliced
  Unsweetened coconut milk 14 1⁄2 Ounce
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Basil leaves/Asian basil 1 Teaspoon, chopped
Directions

GETTING READY
1. In a wok or large skillet with some water put the squash. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.

MAKING
2. Heat the wok or skillet. Add oil. Put the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently.
3. Add the beef. Cook for about 5 minutes, stirring often.
4. Put the bell peppers and cook for 5 more minutes.
5. Move the meat to the sides and form a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.
6. Return the squash to the pan. Add the corn kernels and cucumber. Mix well.
7. Pour the coconut milk and mix. Season with salt and pepper and stir to mix.
8. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using.

SERVING
9. In a serving plate, serve with white rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Beef
Restriction: 
High Protein
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
6

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