Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
4
Yield:
4 main dish-size servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice beef against grain into 1/4-inch slices.

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  • 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.

Nutrition Facts

477 calories; protein 21.8g; carbohydrates 30.8g; fat 38.9g; cholesterol 35.6mg; sodium 309.5mg. Full Nutrition
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