Spicy Thai Beef Curry

Spicy Thai Beef Curry
Photo by Scott Phillips


  • ½ cup low-salt canned chicken broth
  • 1 13-½-oz. can unsweetened coconut milk
  • 1-½ cups frozen sugar snap peas
  • 1 large lime, zest finely grated and fruit cut into wedges
  • ½ cup thinly sliced shallots (about 2 medium-large)
  • 1-½ lb. beef sirloin tips
  • 1/3 cup chopped fresh cilantro
  • + 5 more ingredients
    • 1 Tbs. fish sauce
    • Kosher salt and freshly ground black pepper
    • ¼ cup finely chopped fresh ginger
    • 1 to 2 tsp. Thai red curry paste
    • 1 Tbs. vegetable oil

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate. Reduce the heat to medium. Add the shallots to the pan and cook unt...

View full recipe at Fine Cooking


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