3/4 tsp crushed red pepper flakes (1/2 tsp for mild)
1/2 red pepper sliced
1/2 onion sliced
12 ounces beef tenderloin, thinly sliced
2 or 3 carrots, peeled, quartered and chooped
1/4 butternut squash, peeled and diced
1 cup peas
1 package fresh basil leaves, chopped finely
1 teaspoon salt
Instructions
Brown beef strips in oil. Then remove from pan and set aside.
In same pan, Cook carrots and squash with a bit of water and
a lid to steam them until almost cooked through. Drain and
set aside.
Spoon coconut cream (thick layer at top of can) into large pot
or skillet; stir in curry paste. Bring to a boil over medium-high
heat. Add remaining coconut milk, sugar, fish sauce, and red
pepper flakes; bring to a boil. Cook 2 minutes stirring
constantly.
Add carrots and squash, bell pepper, onion and beef; reduce
heat to medium, and simmer 4 minutes. Add peas; cook 3
minutes more or until done, stirring occasionally.
Remove pan from heat and stir in fresh basil. This dish can be
frozen at this point for a freezer meal.
Serving
Suggestions
Serve over basmati rice. May be served with lime wedges.
Originally Submitted
4/17/2018
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