Red Curry Beef

With brown basmati rice

Hanger steak has big beefy flavor that stands up to the complex aromatics and spice of red curry, perceived by many as the hottest of curry pastes.

Makes 2 servings

Total time: 30 minutes

STIR FRY:

10 oz. hanger steak, thinly sliced

Tbsp. vegetable oil or coconut cream

11/2 cups sliced red bell peppers

1 cup sliced onions 2

STIR IN:

1 can coconut milk (13.5 oz.)

2–3 Tbsp. red curry paste

1 Tbsp. dark brown sugar

1 Tbsp. fish sauce

1/4 tsp. red pepper flakes

OFF HEAT, STIR IN:

1

2

2 cup packed Thai or sweet basil leaves, torn if large Tbsp. lime juice cups cooked brown basmati rice

Lime wedges

Sliced Fresno chiles, optional

Stir-fry beef in a wok or sauté pan in oil over high heat until browned,

3–4 minutes. Add peppers and onions, stir-fry until beginning to brown, 3 minutes; reduce heat to medium-high.

Stir in coconut milk and bring to a boil; whisk in curry paste, brown sugar, fish sauce, and pepper flakes and simmer until thickened,

2–3 minutes.

Off heat, stir in basil and lime juice. Serve curry with rice, lime wedges, and sliced chiles.

Per serving: 896 cal; 51g total fat (25g sat);

92mg chol; 1223mg sodium; 72g carb (7g fiber,

17g total sugars); 38g protein

RED CURRY is the most used paste. It relies on dried red chiles, fresh red bird chiles, and fresh red peppers for spicy heat and color.

GREEN CURRY uses green bird chiles, serranos, and fresh green herbs.

YELLOW CURRY relies on turmeric and Indian curry powder for its color. It’s often considered the mildest paste and a great way to ease into Thai curries.