Barley Free Thai Red Curry Beef with Basil
Total time40 min
Prep time15 min
Cook time25 min
4.6(22)
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Learn more →Ingredients
4 servings
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp thai red curry paste
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 4 makrut lime leaves, center rib removed and leaves thinly sliced
- 1 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- 1 cup fresh thai basil leaves, loosely packed
- 1 tbsp fresh lime juice
For serving
- cooked jasmine rice, for serving
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the red curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
- 2
Pour in about half the coconut milk (roughly 3/4 cup) and stir to combine with the paste, scraping up any paste stuck to the pan, until the mixture is smooth and just beginning to bubble.
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