I love curry. I don’t think I’ve ever had one that I didn’t like. Unlike all my other recipes, a couple ingredients can only be found at the Asian market or on Amazon. However, they are not terribly expensive. It’s worth the trip, trust me. Though you can use any meat for Thai red curry, I think beef tastes the best with the strong, spicy flavor of the curry paste.
(This recipe is another great one from Tanisha that I have adapted a little bit.)
You will need rice to serve with this recipe. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.
Stir together in a hot pan:
2 T. red curry paste (I recommend the Mae Ploy brand.)
a few T. of coconut milk
1 bell pepper, sliced
Once the curry paste is well dissolved, add the following:
2 cans of coconut milk
3 T. fish sauce
2 T. brown sugar
1 T. ground lemongrass or 2 stalks fresh*
juice from 1 lime or about 1 T. lime juice
1 lb. beef steak or roast, cut into 1-inch strips
When the beef is almost cooked through, add and stir occasionally until tender:
1 can bamboo shoots, drained
Serve Thai red curry over regular or jasmine rice.
*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.
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