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Top Sirloin

Thai Coconut Red Curry with Steak

This red curry with steak has a grand total of 10 ingredients, some of which you may already have in your pantry. Craving takeout curry? Opt for this recipe. It will be ready in 30 minutes.

Cook time: 30min. total

PREP: 10min. | ACTIVE: 20min.

Thai Coconut Red Curry with Steak
SERVING SIZE: 2-4 DIFFICULTY: Easy
September 26, 2019 Keto
Paleo
September 26, 2019 SERVING SIZE: 2-4 DIFFICULTY: Easy Keto Paleo Whole30 #eatpre

FOR THIS RECIPE WE USED:

Top Sirloin - 8 oz. Beef Steaks

Top Sirloin - 8 oz. Beef Steaks
2 x 8 oz. Sirloin steaks (2ct box) 8 x 8 oz. Sirloin steaks (8ct box)

Ingredients: 

  • 1 Pre Top Sirloin, sliced very thin
  • 1 tbsp grapeseed oil
  • 6 basil leaves
  • 1 can full-fat coconut milk
  • 2 tbsp Red curry paste (*We recommend Thai Kitchen)
  • 1 inch ginger
  • 1 lime, juiced
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 clove garlic, minced
  • 1/2 cup broth
 

Instructions: 

  1. In a large skillet over medium-high heat, heat the grapeseed oil until it simmers. Add the onion and sauté for about 1 minute, then add red pepper, ginger, and garlic. Keep cooking until softened and starting to caramelize. 
  2. Once the onion is translucent, add the curry paste and a pinch of salt. Keep stirring to form a thicker consistency with the vegetables. 
  3. Add broth. Scrape any food bits from the pan and let simmer.
  4. Stir in basil leaves. 
  5. Pour in the lime juice and coconut milk, and stir until the color is even. Bring to a boil and then turn to low and let simmer for about 5 minutes. 
  6. Season with salt and pepper to taste. 
  7. Lastly, stir in the sirloin strips until just cooked. (hot pot style)
  8. Remove from heat. Eat plain, with greens, or on top of rice. Enjoy!

 

Recipe by Chef Sarah Russo, @chefsarahrusso


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