Recipe by The Bison Council
"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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bison sirloin steak, cut into bite-size pieces
1 (14 ounce) can
unsweetened coconut milk
red curry paste
sliced red or yellow bell pepper
sliced fresh mushrooms
frozen cut green beans
chopped fresh basil
Hot cooked jasmine rice
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".
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bison Red Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 298
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