Ingredients35 m servings 477 cals
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
- Cook's Note:
- Recipe can be made with chicken, pork, or other types of beef, as desired.
Per Serving: 477 calories; 38.9 g fat; 30.8 g carbohydrates; 21.8 g protein; 36 mg cholesterol; 309 mg sodium. Full nutrition
ReviewsRead all reviews 4
5 stars for how fast it is to make, and 5 stars for the amazing taste! So delicious! No changes other than garnished with green onions.
Seriously super simple & savory. Added 1 sliced green bell pepper prior to the beef and turned out excellent. Went well w white rice. Will def make again!