| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons roughly chopped fresh cilantro leaves and stems
- 2 tablespoons neutral oil, such as canola
- 1 tablespoon grated fresh ginger
- 1 tablespoon roughly chopped lemongrass (from root end)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon shrimp paste
- 10 cloves garlic
- 8 medium red chiles, such as Fresno
- 4 small shallots, halved
- 1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook’s Note)
- Kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 2 pounds flank steak, thinly sliced against the grain
- Kosher salt
- 1 yellow onion, thinly sliced into strips
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- Two 14-ounce cans coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons fish sauce
- 3 tablespoons roughly chopped fresh cilantro
- 2 tablespoons roughly chopped fresh Thai basil
- 1 tablespoon roughly chopped fresh mint
- Juice of 2 limes
Instructions
- For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
- For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don’t worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 727 |
| Total Fat | 56 g |
| Saturated Fat | 31 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 39 g |
| Cholesterol | 103 mg |
| Sodium | 1220 mg |
Reviews
Oh my gosh, this is SO good!!! Just the right amount of sweet and spicy!! Yum!
I changed a couple of things. Couldn’t find fresno peppers, so used 2 jalapeno and 1 serrano (I halved the recipe). I also added cauliflower, since I had to use it up. Make sure you really blend the curry paste well so that there are no lumps. Highly recommend!!!