Beef Red Curry with Vegetables
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A hearty and spicy Beef Red Curry cooked with assorted vegetables, perfectly blending Thai flavors to create a deliciously rich main course. This dish offers a perfect balance of spicy, savory, and sweet, with tender beef pieces and a vibrant mix of vegetables.
Generated on: April 28, 2024
45 min
Ingredients
- Beef (thinly sliced)500 g
- Red curry paste3 tbsp
- Coconut milk400 ml
- Fish sauce2 tbsp
- Brown sugar1 tbsp
- Bamboo shoots200 g
- Carrot (sliced)1
- Bell peppers (sliced, various colors)2
- Thai basil leaves
- Vegetable oil2 tbsp
- Fresh coriander (for garnish)
for serving:
- Steamed rice
Directions
- 1
Heat the vegetable oil in a large pan or wok over medium heat.
- 2
Add the red curry paste and sauté for 1-2 minutes until fragrant.
- 3
Add the thinly sliced beef to the pan and stir-fry until just browned.
- 4
Pour in the coconut milk, bring to a gentle simmer, and let cook for 10 minutes, stirring occasionally.
- 5
Add the fish sauce and brown sugar, mixing well to incorporate.
- 6
Add the bamboo shoots, carrot, and bell peppers to the curry. Continue to simmer for another 10 minutes or until the vegetables are cooked but retain a bit of crunch.
- 7
Right before serving, stir in the Thai basil leaves for freshness.
- 8
Serve the curry hot, garnished with fresh coriander leaves, alongside steamed rice.
Enjoy your food!
