Coconut Red Curry Beef with Peppers

Name: Coconut Red Curry Beef with Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian, Thai, Fusion
Ingredients: 14 oz Coconut Milk; 0.13 tsp Curry Powder; 2 tbsp Fish Sauce; 0.13 tsp Garam Masala; 0.13 tsp Garlic Salt; 0.5 whole Green Bell Pepper; 0.25 tsp Ground Turmeric; 3 tbsp Lime Juice; 1 tbsp Peanut Oil; 0.33 cup Peanuts; 1 tbsp Peanut Sauce; 0.5 whole Red Bell Pepper; 2 tbsp Red Curry Paste; 1.5 lb Sirloin Steak; 1 tbsp Soy Sauce; 2 dash Sriracha; 1 tbsp Sugar; 1 tsp Worcestershire Sauce; 0.5 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭Fusion High-Protein 💪Low-Carb Comfort-Food Anabolic Diet

Coconut Red Curry Beef with Peppers brings tender strips of sirloin together with sweet bell peppers in a creamy coconut-lime sauce. Red curry paste, fish sauce, and a touch of peanut and soy sauces create a layered, gently spicy depth, while chopped peanuts add crunch. Serve this comforting curry over steamed rice for a weeknight dinner or casual gathering.

Prep15 mins
Cook20 mins
Serves6
DifficultyMedium

1

Heat peanut oil in a large wok over medium heat until it sizzles. Add the onion and the green and red bell peppers. Stir-fry until tender, 5 to 7 minutes. Transfer to a bowl.
2

Pour the coconut milk into the wok. Reduce the heat to low and simmer for 3 to 5 minutes. Add the lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3

Increase the heat to medium; stir the steak and vegetable mixture into the wok. Cook until the mixture has thickened and reduced and the steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.