Description
Coconut Red Curry Drip Beef is a delicious Thai-inspired main course featuring tender thinly sliced beef simmered in a rich and flavorful coconut red curry sauce with fresh vegetables. Ready in just 30 minutes, this dish combines aromatic spices, creamy coconut milk, and a hint of lime for a perfect balance of spice and zest, served best over jasmine rice.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef sirloin or ribeye, thinly sliced
- 2 tablespoons vegetable oil
Aromatics and Sauce
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Vegetables and Garnishes
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 2 green onions, sliced
To Serve
- Cooked jasmine rice
Instructions
- Prepare the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and sear for 2-3 minutes until browned but not fully cooked. Remove the beef from the skillet and set aside to retain juiciness.
- Sauté Aromatics: In the same skillet, add the sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened, creating the flavor base for the curry.
- Add Curry Paste: Stir in the red curry paste and cook it for 1 minute to release its rich flavors and aromatic oils into the mixture.
- Create the Sauce: Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine all the ingredients evenly, and bring the sauce to a gentle simmer on medium heat.
- Cook Vegetables: Add the thinly sliced red bell pepper and trimmed snow peas to the skillet. Cook for 3-4 minutes until the vegetables are just tender but still vibrant.
- Finish Cooking Beef: Return the seared beef to the skillet with the curry sauce and vegetables. Simmer together for 2-3 minutes until the beef is cooked through and coated in the flavorful sauce.
- Add Final Touches: Stir in the lime juice for a fresh tang, then garnish the curry with chopped fresh cilantro and sliced green onions for added freshness and color.
- Serve: Serve the coconut red curry beef hot immediately over steamed jasmine rice for a complete and satisfying meal.
Notes
- Thinly slicing the beef ensures quick cooking and tender texture.
- Adjust the amount of red curry paste to suit your preferred spice level.
- This dish can be partially prepared ahead by slicing vegetables and making the sauce separately for quick assembly later.
- Use fresh ingredients for the best flavors, especially fresh ginger and cilantro.
- For a gluten-free option, substitute soy sauce with tamari.
