Description
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Ingredients
- 1 tablespoon peanut oil
- ½ yellow onion, sliced thin
- ½ green bell pepper, sliced into 1/4-inch strips
- ½ red bell pepper, sliced into 1/4-inch strips
- 1 (14 ounce) can coconut milk
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons red curry paste, or more to taste
- 1 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon peanut sauce, or more to taste (Optional)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground turmeric
- ⅛ teaspoon garlic salt, or more to taste
- ⅛ teaspoon curry powder, or more to taste
- ⅛ teaspoon garam masala, or more to taste
- 2 dashes chile-garlic sauce (such as Sriracha®)
- 1 ½ pounds sirloin steak, cut into strips
- ⅓ cup peanuts, chopped
Instructions
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender
- 5 to 7 minute. Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add 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.
- Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center
- about 10 minutes. Remove from heat and top with peanuts.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6