Coconut And Chicken Curry Recipe

Name: Coconut And Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coarse salt and ground pepper; 2 tbsp. vegetable oil; 1 pound beef sirloin, cut into thin 2-inch-long strips; 1 red onion, halved and thinly sliced; 2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise; 1 tbsp. Thai red curry paste; 1 can (14 ounces) coconut milk; 1 cup packed fresh basil leaves; 1 tbsp. fresh lemon juice; 8 ounces angel-hair pasta; Be frugal with the coconut milk, double the amount of curry paste (or more) and be careful not to overcook the meat. Consider substituting chicken for sirloin. Substitute rice for angel-hair pasta.…

Servings: persons

coarse salt and ground pepper
2 tbsp. vegetable oil
1 pound beef sirloin, cut into thin 2-inch-long strips
1 red onion, halved and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 tbsp. Thai red curry paste
1 can (14 ounces) coconut milk
1 cup packed fresh basil leaves
1 tbsp. fresh lemon juice
8 ounces angel-hair pasta
Be frugal with the coconut milk, double the amount of curry paste (or more) and be careful not to overcook the meat. Consider substituting chicken for sirloin. Substitute rice for angel-hair pasta. Add 1-2 cups peas.

1
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tbsp. oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate and repeat with remaining tbsp. oil and remaining beef. Set beef aside, reserving skillet.
2
Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.
3
Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.
4
Add pasta to boiling water, and cook until al dente, according o package instructions; drain. Serve beef curry over pasta.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: coarse salt and ground pepper, 2 tbsp. vegetable oil, 1 pound beef sirloin, cut into thin 2-inch-long strips, 1 red onion, halved and thinly sliced, and more.

Yes, Coconut And Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut And Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions