This is a quick curry for a weekday. You can add whatever ingredients you like. I add canned pineapple chunks and the juice of a whole lime. Green onions too if I have them on hand. Bamboo, canned mushrooms or water chestnuts could also be added. I’m unsure of where the original inspiration came from for this recipe, so I can’t credit it, but I’ve changed it up considerably.
Thai Beef Curry
2 lbs. marinating steak
1 red Thai chili
1 green Thai chili
1 can coconut milk
1/4 cup coconut cream
1-3 teaspoons green curry paste (paste is quite spicy, adjust to your tastes)
1 tablespoon fish sauce
Can pineapple chunks
Juice of one lime
2 tablespoons brown sugar
4 green onions, chopped
1 teaspoon vegetable oil
1. Cut steak into thin slices. Heat coconut milk in pot, add steak. Bring to a boil, simmer uncovered for about 15 minutes or until steak is tender.
2. Heat coconut cream and chili paste together in microwave about 20 seconds. Stir into steak mixture. Bring to a boil, simmer until most of the liquid is evaporated. Stir in fish sauce, sugar, lime juice, pineapple and green onions.
3. Heat oil in small pan. Cut chilies into small strips. Cook to crisp up a little.
4. Serve curry over rice. Sprinkle chilies over top.
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