Red Country-Style Curry with Beef, Shiitakes & Edamame

Red Country-Style Curry with Beef, Shiitakes & Edamame
Photo by Scott Phillips


  • 1 lb. flank steak
  • 2-¾ cups low-salt chicken broth
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)
  • 5 oz. fresh shiitake mushrooms
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 1-½ cups frozen shelled edamame (soy beans), thawed
  • ¼ tsp. kosher salt; more to taste
  • + 6 more ingredients
    • A handful of fresh Thai or Italian basil leaves
    • 3 Tbs. fish sauce
    • 2 Tbs. vegetable oil
    • 1 Tbs. palm sugar or light brown sugar
    • Hot cooked rice or rice noodles for serving
    • 3 Tbs. red curry paste, either store-bought or homemade

Slice the beef across the grain 1/4 inch thick and then cut the slices into 1-1/2- to 2-inch-long pieces. Trim and discard the stems from the shiitakes; slice the caps 1/4 inch thick (you should have 1-1/2 to 2 cups). Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curr...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network