If you like Thai curry then you’re probably going to love this super quick and easy-to-make dish: tender beef and fresh veggies simmered in a flavorful coconut-infused red curry…YUM!
I had a rib-eye in the freezer so I substituted it for the sirloin steak, and used light coconut milk. I also added some sliced mushrooms and onions to the simmering curry before I added the bell peppers. If asparagus is out of season, broccoli would be a great substitute. TIP: freezing the beef for 20-30 minutes will make it easier to slice.
I crave spicy foods but found this curry dish to be quite mild. You can always add some Sriracha or other hot chili sauce if you want it spicier.
Serve the curry with steamed jasmine rice or cooked rice noodles. Enjoy!
-recipe from Martha Stewart Everyday Food, April 2012
1 can (13.5 ounces) unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving
In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.