From the Cook
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Thai Red Curry Beef Skillet
Instructions
1
Add olive oil, garlic, and ginger to a skillet over medium-heat. Sauté for 3-4 minutes until aromatic.
2
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
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
Taste for seasoning, adding salt or additional lime juice as needed, and serve with toasted cashews and fresh torn mint and basil.
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Tips & Tricks (5)
- Cube Your Beef Consistently 🔪Cut beef chuck into uniform 1-inch cubes to ensure even cooking in just 15 minutes; larger pieces won't cook through while smaller ones become tough.
- Bloom Your Curry Paste First 🌶️Toast the red curry paste in oil for 1-2 minutes before adding other ingredients to unlock its complex flavors and reduce any raw paste taste.
- Don't Skip the Cashew Toasting 🥜Lightly toast cashews in a dry pan for 2-3 minutes before adding to preserve their crunch and enhance their buttery flavor against the creamy coconut sauce.
- Balance Heat with Brown Sugar 🍯Taste as you go and use the brown sugar to temper the serrano chile's heat; this creates a sophisticated sweet-spicy balance rather than overwhelming burn.
- Add Fresh Basil at the Very End 🌿Stir in Thai basil and mint in the final 30 seconds of cooking to preserve their delicate aromatics and bright flavor that define authentic Thai curries.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
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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