Thai Red Curry with Beef and Bell Peppers

Thai Red Curry with Beef and Bell Peppers : A rich, creamy red curry with tender beef simmered in coconut milk and crisp bell peppers. Perfect with jasmine rice.

• 4 servings
• Preparation 15 min
• Cooking 45 min
• Total 60 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : thai red curry

• 600 g stewing beef, cubed
• 1 onion
• 2 cloves of garlic
• 3 tbsp red curry paste
• 15 g oil
• 400 ml coconut milk
• 150 ml beef broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 red bell peppers
• 6 makrut lime leaves

Preparation : thai red curry

1. Put the onion and garlic in the bowl and chop. 5 secspeed 5
2. Add the oil and curry paste, then stir-fry. 3 min100°Cspeed 1
3. Add the beef, coconut milk, broth, fish sauce, sugar and lime leaves.
4. Simmer covered, in reverse so the meat doesn't get crushed. 35 min95°Cspeed 1reverse
5. Add the bell peppers cut into strips and continue cooking. 8 min95°Cspeed 1reverse
6. Adjust the seasoning and serve piping hot with rice.

Storage: 3 days in the refrigerator, or 2 months in the freezer.

You can make this dish stress free with simple ingredients. Allow about 60 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.