THAI RED CURRY BEEF WITH RICE
This is a great, exotic curry dish with a kick! Easy to make vegetarian by not using the beef and adding even more vegetables. Served over jasmine rice and it is delicious!
Provided by Elisa
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.
- Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.
- Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.
- Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.
- Serve immediately over hot rice.
Nutrition Facts : Calories 467 calories, Carbohydrate 35.3 g, Cholesterol 44.3 mg, Fat 34.9 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 308.9 mg, Sugar 2 g
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KHAN Wali
[email protected]Loved this recipe! The curry was flavorful and the beef was tender. Will definitely make it again.
Jessica Mueller
[email protected]This curry was so easy to make and packed with flavor. I followed the recipe exactly and it turned out perfectly. The beef was tender and the sauce was creamy and delicious. I served it over jasmine rice and it was a hit with my family. We will defin
Carson Stucky
[email protected]This Thai red curry beef with rice was an absolute delight! The flavors were incredibly rich and complex, with the perfect balance of heat, sweetness, and sourness. The beef was tender and juicy, and the rice was cooked to perfection. I especially lo