Thai Red Curry Beef

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 477.0
  • Total Fat: 28.7 g
  • Cholesterol: 89.7 mg
  • Sodium: 914.8 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 29.0 g

View full nutritional breakdown of Thai Red Curry Beef calories by ingredient


Introduction

Excellent dish served over rice! Excellent dish served over rice!
Number of Servings: 7

Ingredients

    5 tbsp Nittaya Thai Red Curry Paste
    2 - 13.66 oz cans Coconut Milk, Lite, Canned, Thai Kitchen
    2 Tbsp Fish Sauce
    2 tsp Splenda No Calorie Sweetener
    2 tsp kaffir or lime leaves
    32 oz Carrots in bite sized chunks
    2 tsp Basil
    32 oz Beef, Sirloin Tips
    2 medium (2-1/2" dia) Onions, raw, cut
    1 Yellow Bell Pepper, cut into bite-sized pieces
    1 bell pepper, red, sweet, raw, cut into bite-sized pieces
    2 cups, pieces or slices Mushrooms, fresh

Directions

Combine some of the thick coconut cream from the tops of the cans with the red curry paste over low heat. Add lime and cook until fragrant. Add remaining coconut milk, fish sauce, Splenda, and veggies and bring to a boil. Add the beef, reduce heat and let simmer until the beef and vegetables are cooked through, about 20 minutes. (Can also be transferred to a crockpot for slow cooking).

Serving Size: Makes 7 generous 2-cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user AUNTJENIV.