Beef Thai Red Curry by Taste And See

coconut oil, garlic, thai red curry paste, ginger, yellow onion, sweet peppers, chicken stock, coconut milk, lemongrass paste, salt, pepper, maple syrup or honey, beef chuck roast, red pepper, lime juice, snap peas, jasmine rice, green onions, cilantro, red or green hot peppers, lime wedges

Prep Time: 5 min
Cook Time: 50 min
Total Time: 55 min

Category: Tag:

– 2 tablespoons coconut oil
– 4 cloves garlic, minced
– 4 ounces Thai red curry paste
– 1 two-inch piece fresh ginger, (peeled and grated)
– 1 medium yellow onion, chopped
– 2 sweet peppers, (stems, seeds and membranes removed, thinly sliced)
– 1 1/2 cups chicken stock, (plus more for sauteing onions)
– 7 ounces lite culinary coconut milk
– 2 tablespoons lemongrass paste (found in the produce department near the herbs)
– 1 teaspoon salt
– 1 teaspoon pepper
– 2 tablespoons pure maple syrup or honey (or raw sugar)
– 23/4 pounds beef chuck roast, (fat trimmed and cut into 2 inch cubes)
– 1/4 teaspoon Crushed Red Pepper, (more if you like it spicy)
– 1 tablespoon fresh lime juice (juice from 1/2 lime)
– 6 ounces snap peas (cut in half)
– Jasmine Rice, (rice noodles or riced cauliflower)
– 1 bunch green onions, (thinly sliced)
– 1/2 cup cilantro, leaves removed from stems (or 1/2 cup torn Thai basil leaves)
– Red or green hot peppers, (thinly sliced)
– Lime wedges
– More snap peas, cut in half
– Crushed Red Pepper

Prep Time: 5 min
Cook Time: 50 min
Total Time: 55 min



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