Nitrate & Nitrite Free Thai Red Curry with Beef
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Learn more āIngredients
4 servings
- 1 Ā½ lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp vegetable oil
- 3 tbsp red curry paste
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 4 kaffir lime leaves, torn
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 red bell pepper, thinly sliced
- 1 zucchini, halved lengthwise and sliced into half-moons
- 1 cup fresh thai basil leaves
- 1 tbsp fresh lime juice
For serving
- 2 cups jasmine rice, cooked according to package directions
- 1 red chili, thinly sliced (optional)
- lime wedges (optional)
Instructions
- 1
Heat 1 tbsp of the vegetable oil in a large wok or deep skillet over high heat until shimmering. Add the beef slices in a single layer and sear undisturbed for 1ā2 minutes, until browned on the underside, then stir and cook 1 minute more until opaque throughout with no pink at the center. Transfer the beef to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp oil to the wok. Add the red curry paste and cook, stirring constantly, for 1ā2 minutes until fragrant and the paste darkens slightly.
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