Bison Red Curry Recipe -
Bison Red Curry Recipe
  • READY IN 30 mins

Bison Red Curry

Recipe by  

"A delightful Asian-style red coconut curry gets extra-rich flavor from bite-size pieces of bison sirloin steak and plenty of colorful vegetables and fresh basil."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil over medium-high heat in a large skillet. Cook bison sirloin steak pieces in hot oil for 5 minutes to brown on all sides. Remove bison sirloin steak pieces from pan. Add coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling; boil gently for 5 minutes.
  2. Stir in bell pepper, carrot, mushrooms, and green beans. Continue to boil gently for 5 to 7 minutes more or until vegetables are just tender and sauce has thickened slightly, stirring occasionally. Stir in bison sirloin steak pieces and heat through. Remove from heat and stir in the 1/3 cup basil.
  3. Serve over jasmine rice. If desired, serve with naan.
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  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

Reviews More Reviews

Sep 30, 2013

Having never cooked with bison, I was eager to give it a whirl. I'm an experienced cook so after checking out the leanness of athe bison sirloin steak, I knew to slice it thin and flash fry it and quickly get it off the heat. To no avail, the bison was tough and chewy. The rest of the recipe was tasty and fine. I feel that maybe a different cut may be the answer or possibly marinating the meat in a liquid acid marinade might help. I do thank the Bison Council for the opportunity to explore and promote the healthiness of eating the "other red meat".

Mar 20, 2015

Tried this recipe with a couple minor changes....didn't have bison so used beef tenderloin...otherwise everything was as listed until I tasted it before serving. I added another tablespoon of red curry paste and that didn't help so added a tablespoon of oyster sauce because I didn't want it to taste fishy had I added more fish sauce since it is a beef recipe...while that added a bit of flavor, it still wasn't what I thought it should be. It did look good but it wasn't a good flavor. First, it was too sweet so I would eliminate the brown sugar. Second, it had no salt, so would add that to taste. In the end, I wouldn't make this again...sorry Bison Council. I threw the leftovers away.


5 Ratings

Oct 20, 2013

The curry itself was awesome but I made the mistake of buying expensive meat in Tesco instead of going to a local butcher. Meat was tough even though it wasn't over cooked. But can't fault this recipe for that. Its a keeper. Will try with chicken next time for a change.

Sep 29, 2013

Using the sirloin in this dish, you really have to be careful about not overcooking it. Since it has very little fat and the bison has even less fat than beef, it can get dry quickly. I did not use the frozen green beans as I had fresh on hand. This was a pretty good recipe, but I needed to use more red curry paste to get the zip in our curry that we like.


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  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 659 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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