From the Cook
1/2
Thai Red Curry Beef Skillet
Instructions
1
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Add olive oil, garlic, and ginger to a skillet over medium-heat. Sauté for 3-4 minutes until aromatic.
2
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Add beef and cook for 5-6 minutes until lightly browned. Add in the red curry paste, serrano chili, and basil. Cook for 3-4 minutes.
3
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Pour in beef broth and coconut milk and give it a stir. Bring to a simmer, then add the kosher salt, red and yellow bell peppers, brown sugar, and lime juice. Cover and cook for 15-20 minutes over low heat, until the beef is tender.
4
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Taste for seasoning, adding salt or additional lime juice as needed, and serve with toasted cashews and fresh torn mint and basil.
My Calorie Intake
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Tips & Tricks (5)
- Curry Paste Power 🌶️Toast the red curry paste in oil for 30-60 seconds before adding other ingredients to unlock deeper, more complex flavor profiles.
- Meat Slicing Technique 🔪Cut beef chuck against the grain into thin, uniform slices to ensure maximum tenderness and quick, even cooking in the skillet.
- Cashew Crunch Timing 🥜Toast cashews separately and add them at the very end of cooking to maintain their crisp texture and prevent soggy nuts.
- Coconut Milk Magic 🥥Use full-fat coconut milk and allow it to slightly reduce to concentrate flavors and create a richer, more luxurious sauce.
- Herb Layering Trick 🌿Mix Thai basil, regular basil, and mint with varying proportions to create a multi-dimensional herbal finish that elevates the entire dish.
Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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