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Red Beef Curry

11 Jan

Today’s recipe comes from “The Everything Thai Cookbook” by Jennifer Malott Kotylo.

I had this idea that each month I would do dishes from a different part of the world. I wanted to begin with North Africa and start off with an Algerian dish, but I never came across one that was equal parts appealing and simple to make. I had just about given up hope on fancy foreign dishes when I came across an entire book of Thai recipes. I dove right in and picked one mostly at random.

I really wanted to follow the recipe to make the red curry paste myself, but since I still don’t have a food processor and my grocery store didn’t have the proper chilies, I settled on store-bought. I didn’t really think I’d be able to find it in the store (and I was equally uncertain about locating coconut milk and fish sauce), but luckily it was all found in the Asian Foods aisle of my local Meijer (go figure).



  • 1 tablespoon vegetable oil
  • 2 tablespoons Red Curry Paste
  • ½ cup coconut milk
  • 1 pound lean beef, cut into thin strips
  • 2 tablespoons (roughly) ground peanuts
  • 1-3 tablespoons (to taste) fish sauce
  • Sugar to taste
  • 1 green or red sweet pepper, seeded and cubed
  • ¼ cup chopped basil
  • Rice, cooked according to package directions
Red Beef Curry 1

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