Table for One: Thai Red Curry Beef

I adapted this recipe from a William-Sonoma Weeknight Cook I got for Christmas – highly recommended!  I wanted more vegetables and less beef, and it turned out delicious.  You can substitute the beef for chicken or pork if you so desire.


  • 1 cup unsweetened coconut milk
  • 1/4 cup fish sauce (or soy sauce)
  • 2 tsp light brown sugar
  • 3 tsp lime juice
  • 4 tbsp canola oil
  • 1 yellow onion, thinly sliced
  • 1 red or green bell pepper, thinly sliced
  • 3 carrots, thinly sliced
  • 2 celery stalks, chopped
  • 1 tbsp red curry paste
  • 2 skillet steaks, sliced into strips
  • steamed rice


  • In a bowl, mix coconut milk, fish sauce, brown sugar, and lime juice.
  • Heat 2 tbsp oil in frying pan.
  • Add onion, pepper, carrots, and celery.  Stir fry until tender.
  • Remove vegetables to separate bowl.
  • Add 2 tbsp oil to frying pan.
  • When hot, add curry paste and simmer for 1 minute.
  • Add sauce and bring to gentle boil.
  • Cook 5-7 minutes, until sauce is thick.
  • Add back in the vegetables.  Then add beef.
  • Stir fry just until beef is cooked through.
  • Serve over rice.

Serves: 3-4 servings


1 Response to “Table for One: Thai Red Curry Beef”

  1. 1 Engagement Rings February 11, 2013 at 12:16 pm

    This is my first time go to see at here and i am actually impressed to read everthing at alone place.

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