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Thai Steak Curry

Thai Steak Curry w/ Peanuts, Bell Pepper, and Scallions

Ingredients (serves 2)

  • 2 steaks

  • 1/2 cup jasmine rice

  • 1 red bell pepper

  • 1 yellow onion

  • 2 scallions

  • 2 cloves garlic

  • 2 tablespoons peanuts

  • 1 tablespoon red curry paste

  • 1 can coconut milk

  • 1 tablespoon canola oil

Equipment

2 medium pans, 1 pot with lid, blender, canola oil

Cook Rice

  1. Bring to boil rice, 3/4 cup water, 1/4 teaspoon salt. Stir once, reduce heat to medium low, cover and simmer until water is fully absorbed, 10-12minutes. Let stand for 10 minutes.

  2. Fluff rice with fork then cover again to keep warm

Prepare ingredients

  1. Halve bell pepper lengthwise, discarding seeds and stem, cut into 1/4 inch pieces

  2. Roughly chop peanuts (can instead leave them in a bag and crush with the bottom of a pan).

  3. Peel onion, halve, and roughly chop 1 half; thinly slice the other half

  4. Trim and discard scallion roots and thinly slice crosswise on a diagonal (keeping whites and light greens separate from darks.

  5. Mince garlic.

Make curry sauce

  1. Heat 2 teaspoons canola oil in a medium pan over medium heat.

  2. When oil is shimmering, add garlic, chopped onion, scallion whites and light greens, and half of peanuts. Cook stirring until softened 1-2 minutes.

  3. Transfer everything to blender, add curry paste and coconut milk, blend until smooth. Set sauce aside until end.

    (if no blender, just finely add curry paste to aromatics in pan and stir to combine, then stir in coconut milk)

Sear Steaks

  1. Pat steaks dry with paper towel and season with salt and black pepper.

  2. Heat 1/2 tablespoon canola oil in a medium pan over medium high heat.

  3. When oil is simmering add steaks and sear until browned 5min each side.

  4. Transfer steaks to a plate and let rest for 5 minutes, then cut into 1/4 inch slices.

Finish rice

  1. Return pan from aromatics to medium high heat with 1 tablespoon canola oil. When shimmering, add bell pepper and sliced onion, saute for 5-7 minutes.

  2. Transfer vegetables to pot with rice and stir to combine. Season with salt and pepper.

Plate Thai steak curry

  1. Add curry sauce to pan from vegetables.

  2. Bring to boil over high heat, then reduce heat to medium and cook, stirring, until slightly thickened 1-2minutes.

  3. Season with salt and pepper.

  4. Top rice with sliced steak and curry sauce. Garnish with scallion dark greens and peanuts.

Recipe via plated