Freshly grated ginger adds a peppery bite to the A Taste of Thai Red Curry Paste and Sweet Chili Sauce. This recipe is from the Taste of Thai website, but I usually halve it so here's the half batch version using half a pound of sirloin.
Course Entree
Cuisine Thai
Keyword Beef, Ginger
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Ingredients
1tablespoonoil
½sirloin steak tips or skirt steakthinly sliced
1tablespoonsfresh grated gingerdivided
1cupsliced onion
1 ½cupssliced assorted red & yellow peppers
1 ½tablespoonsSweet Chili Sauce
1tablespoonsoy sauce
½tablespoonRed Curry Paste
2tablespoonschopped fresh basil
Instructions
Heat oil in a large skillet over high heat. Add beef and one tablespoon of the ginger. Stir-fry until meat is barely cooked. With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
Add onions, peppers and remaining ginger to oil. Stir-fry until vegetables are tender crisp. In a small bowl whisk Sweet Chili Sauce, soy sauce and Red Curry Paste, until curry is dissolved. Add to vegetables. Stir to combine.
Pour reserved meat, with accumulated juices into skillet. Cook until meat is just heated through. Add basil and mix until combined. Serve immediately. Jasmine rice is a nice accompaniment with this entrée.