Red Thai Beef Curry
I want curry all the time right now. I think I’ve said that at least 6 times on the blog in the last week, but I’m serious. Who cares about anything else when there’s curry to eat. I’ve gone out to get curry, my friend Vanessa made me curry, and now I’ve made curry myself. What’s cool about this dish is if you want to make it in under 15 minutes, all you have to do is swap the beef out for shrimp and just remove the broccoli since it doesn’t cook through as quickly. Boom, easy quick meal. No complaining about food taking long. Because complaining is gross. Nobody likes a complainer, unless I’m doing the complaining, then it’s totally fine. Wait, what?
Crap, you know what I haven’t done in quite sometime. Given you a wedding update!! I’ve been writing a book, buying a house, trying to figure out what the f*ck to put in the house, feeling broke from buying a house, going on book tour, oh yeah…and planning a wedding? Sh*t, I need to get on it.
Here’s what we do know:
- We are getting married in Montego Bay, Jamaica in spring
- We booked the hotel we are staying at and we’ve sent out invitations via email. No paper invitations for us. Pretty sure 2 out of 80 people have booked it. Killing it, friends, you’re killing it.
- Brian will have 9 groomsmen and I will have 5 or 6 or 4 bridesmaids? I still haven’t even asked all of mine. Dammit, Juli. One bridesmaid got knocked up on me and will have a child hooked to her boob that month, so she won’t be making it. Selfish.
- I have a wedding dress. Wellllll, I pick it up next week in LA. I still need a veil though.
- Also, I bought a dress a while ago because I found one I loved and now I need to sell it since I found the one I will actually be wearing. Where the hell do I do that? Teach me stuff.
Here’s what we don’t know:
- Colors. Who the hell wants to choose colors? Not me. So I think I’m going to tell my girls that they can get a taupe, mauve or blush dress. Short or long. I plan on giving them dresses to choose from or they can choose whatever they want. We are going to be tipsy, in Jamaica, on the beach…I absolutely do not care what they wear. They’re trustworthy humans. Oh crap, I have a bridesman too to think about.
- Flowers. I could give a crap about flowers. Flowers die. I don’t want my love to. So I do not care about them. Isn’t that a charming analogy?
- Flights. Sh*t, we need to book that.
- My hair and makeup. They have a person who does it there, but that’s nerve racking to me. I need to figure that out. I also want extensions. Just the clip in ones. I want so much hair that Brian can’t find me face when he pulls my veil up. Ok, maybe a little less than that.
- Should I have a bachelorette party? Brian already had his bachelor party. He’s on top of his sh*t. I just feel bad asking my girlfriends to do anything that costs money when I’m already asking them to go to Jamaica. Tell me what to do.
- Everything else. I need to check in with my travel agent. I need to get on top of my sh*t.
I’m exhausted from thinking about wedding planning. Let’s just eat curry instead.
Prep time 15 mins
Cook time 25 mins
Total time 40 mins
Serves: 4
Ingredients
- 2 tablespoons Tin Star Ghee
- 1 pound flank steak, thinly sliced
- a couple pinches of salt
- 3 minced garlic cloves
- ½ medium yellow onion, diced
- 2 teaspoons grated fresh ginger
- 2 (14 ounce) cans of coconut milk (I used Thai Kitchen brand)*
- 2 tablespoons red curry paste (I used Thai Kitchen brand)
- 1 teaspoon fish sauce
- 1 tablespoon coconut aminos
- 1 red bell pepper, sliced
- 1 head of broccoli, cut into florets
- 1 cup sliced mushrooms
- 1 lemongrass stalk
- 2 lime leaves
- fresh sliced limes
- chopped fresh cilantro
- cauliflower rice (optional)
Instructions
- If you are making cauliflower rice, make that first.
- Place a wok or large saute pan over medium heat. Add ghee and thinly sliced flank steak. Sprinkle with salt and cook until seared and browned, about 3-4 minutes. Remove and set aside for later. To the hot pan, add garlic, yellow onion, and ginger and sauté for about 1 minute.
- Next add 1 can of coconut milk (cream and water) along with red curry paste, fish sauce and coconut aminos. Use a whisk to break up the curry paste and mix to combine. Then add pepper, broccoli, mushrooms, lemongrass and lime leaves. Cover and let cook for 15 minutes or until broccoli is tender.
- Once the broccoli is fork tender, add seared beef back to the wok or pan along with the cream of the other can of coconut milk.* Cook for 2-3 more minutes to heat through.
- Remove lemongrass stalk and lime leaves. Garnish curry with fresh lime juice and cilantro and serve with cauliflower rice.
Notes *For the 2 cans of coconut milk, use 1 full can of coconut milk and for the second can, scoop out just the cream and leave behind the water. This will give you a super creamy curry.
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