Name: Thai Red Beef Curry for Two
Total time: 30 min
Cuisine: ThaiAsianAsia
Ingredients: 1 1/2 teaspoons vegetable oil; 2 teaspoons red curry paste; 3/4 cup coconut milk; 1 tablespoon fish sauce; 2 teaspoons light brown sugar; 3/4 pound flank steak , cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices; 1 small red bell pepper , stemmed, seeded, and cut into 1/4-inch-wide strips; 1/4 pound sugar snap peas , strings removed; 1/2 cup coarsely chopped fresh basil leaves; 3 teaspoons fresh lime juice; Salt

Why This Recipe Works

Most of our beef recipes start with browning the meat to enhance and deepen the flavor of the dish. But in this curry, we found that the deep, complex flavors of curry paste, coconut milk, and fish sauce made the browning step unnecessary. Instead, we saved ourselves some time and simply slipped the beef into the simmering sauce. Slicing the flank steak into thin strips ensured that it cooked through in just a few minutes. Crunchy bell pepper and sugar snap peas contributed fresh flavor and texture. Some basil and a splash of lime juice before serving brightened up the dish and tied everything together.

Before You Begin

Light coconut milk can be substituted for regular coconut milk, but the sauce will be slightly thinner. If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 teaspoon.

Instructions

Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.

Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste.