If you’re into ethnic food, chances are you have dabbled in curries. One of my favorites is Thai curries. After probably spending hundreds of dollars at restaurants, we were sent home a to-go order in a box that had the name of their curry on it! Yes, we were disappointed it was not ‘house made’ but at the same time we thought “Well, heck! Let’s make it at home!” So we did. The curry can be found at the local Asian market and costs a little over $1. Insane. The brand that we get is called Maesri. We’ve tried the Red, Green, Panang, and Masaman curries. They’re all good. Do yourself a favor, though. Make sure you taste test it before throwing the whole can into the pot! Some flavors are HOT! I typically only use 2-3 Tbs of the stuff and that’s getting up there in the spice department. Note that because some curries can be excessively spicy, you may have to add less and make up for flavor by adding other ingredients. Sometimes I add Fish Sauce, Tom Yum paste (citrusy chili paste), Sriarcha, etc.
This time we decided to go with the Red Curry and pair it with sliced sirloin steak, squash, zucchini, onion, green pepper and carrots. You can use any cut or type of meat you like. We went with sirloin because it has a nice amount of fat (aka flavor) and a good texture. The fun thing about curries and that you can really customize them any way you want!
Serve it on top of some white rice, and you’ll be enjoying yummy curries at home for a fraction of the price of what it costs the restaurants!
Thai Red Curry with Beef and Vegetables
- 1/2 lb Sirloin Steak, thinly sliced
- 1/2 Yellow Squash, sliced (we prefer bigger pieces so it doesn’t get soggy)
- 1/2 Zucchini, sliced (same size as Squash)
- 2 medium Carrots, sliced on the diagonal (see pic)
- 1 medium White Onion, halved then sliced
- 1 small (or 1/2 of a large) Green Pepper, large chop
- 1 13.5 oz can Coconut Milk (DON’T shake)
- 2 Tbs (or more to taste) Red Curry Paste (recommended brand: Maesri)
- 2 Tbs vegetable or canola oil
- 2 Kaffir Lime Leaves
- Optional: 1/4 cup each of Thai Basil and/or Cilantro, chopped
- Optional: Fish Sauce, Tom Yum paste (hot and sour), Sriracha, Soy Sauce, Nam Prik Poa (chili sauce)
- Start cooking the rice according to package instructions.
- Steam vegetables to slightly short of desired doneness. I recommend adding the onions (let cook a few minutes), then carrots (let cook a couple of minutes) and finish with squash and zucchini. It usually takes about 10 minutes or so. Just keep testing the texture. Transfer to a large bowl and set aside.
- Heat Wok (or large skillet would work) over High heat
- Add oil and Red Curry Paste and stir fry for a minute (or until fragrant).
- Scoop the thick milk from the top of the Coconut Milk into the Wok (about 1/2 cup) and stir fry with the curry paste. Keep stirring about 2 minutes or until it appears oily.
- Add Steak and Kaffir Lime Leaves let simmer for 5 minutes.
- Add vegetables and let simmer until warmed through, about 3 minutes.
- Taste and add any of the desired condiments (Fish Sauce, Soy Sauce, etc.)
- Discard Kaffir Lime Leaves.
- Add Thai Basil and Cilantro, if desired.
- Serve on top of steamed white or brown rice.
Let me know how it turns out!