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.

Total Time: 30 minutes

Servings: 2–4

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Ingredients

• 1 10-ounce package Pre petite sirloin steak, sliced very thin

• 1 tablespoon grapeseed oil

• 6 basil leaves

• 1 15.5-ounce can full-fat coconut milk

• 2 tablespoons Red curry paste (We recommend Thai Kitchen)

• 1 inch piece fresh ginger

• 1 lime, juiced

• 1 onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 clove garlic, minced

• 1/2 cup low sodium beef broth

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Instructions

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, about 5 to 6 minutes

Once the onion is translucent, add the curry paste and a pinch of salt, stir to combine with the vegetables, add the broth and let simmer.

Stir in basil leaves, 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.

Stir in the sirloin strips until just cooked. (hot pot style)

Remove from heat. Eat plain, with greens, or on top of rice.