Spicy Roasted Red Curry Beef

It is a relief to know that my sister and her friends are safely back from Cabo after being delayed overnight for what the airline claimed to be a mechanical issue.  Kinda scary but I suppose being stranded in a place like Cabo couldn’t be all that bad.  She said it was beautiful.  And….found out this morning that my shipment of Hatch Chili Peppers has been delayed because of rain in New Mexico.  They wont be able to pick them until Friday so it will be at least another week before they get here.  I have a few creative ideas for using them and plan on roasting and freezing some as well.


Tuesday evening I started some sliced beef in a marinade with intentions on cooking but was too tired so I ended up making a grilled cheese sandwich.  I guess in a way it was a good thing because the beef had a chance to marinate longer.  So, last night I made spicy red curry beef over creamy mashed potatoes.  Normally I would make rice to go with curry, however, today I thought potatoes sounded better.  It turned out beautifully.



  • 1/2 cup water
  • 1 Tablespoon olive oil
  • 1 teaspoon rice wine vinegar (garlic flavor)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon red curry paste
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt


For the beef I heated a large skillet, seared both sides on Med-Hi heat and removed to a separate plate as soon as beef was cooked through.  My personal preference is to leave the beef a little pink in the middle because it will continue to cook after it is removed from the pan.

Curry Sauce:

  • 1-1/2 cups coconut milk (I used powdered)
  • 1 red bell pepper, roasted, peeled and sliced
  • 1/3 cup corn kernels, (I used one ear of corn)
  • 1/2 purple onion, sliced and softened (I microwaved for 1 minute)
  • 2 Tablespoons fish sauce
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lime juice
  • 2 Tablespoons fresh basil, chopped
  • 1/2 teaspoon thai basil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sriracha sauce
  • 1/2 teaspoon salt

In a large skillet, add the coconut milk and red curry paste.  Bring to a boil on Med-Hi.  Add the corn, brown sugar, fish sauce, garlic, sriracha, red pepper flakes, thai basil and salt.  Reduce heat to low and simmer for about 5 minutes.  Add the roasted red bell pepper and onion.  Cook for another 4 minutes.  Stir in the seared steak, lime juice and salt.  Top with fresh chopped basil.



4 thoughts on “Spicy Roasted Red Curry Beef

  1. I think curry and potatoes go together great! And guess what??? Sorry to disappoint you with your delay, but I went to my local store at 11:30 am this morning and they were roasting Hatch chile peppers FRESH right in front of the store!!!! They said it was only a 2-day event. I was buying ice at the time to put beer on ice for our annual company river float through Bend, but said I would be back after the float to buy some. The same guy was there, and I said HI I’M BACK!!! LOL. I bought 3/4 pound of mild and 1 /12 pounds of hot, because I do like spicy! Woo Hoo! They’ll be packaged up for the freezer except for a few that I’ll make some salsa out of or something for the weekend. 😀


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