Thai Red Curry Beef Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 29, 2009
This dish has become a staple for me as a college student. It's fast, easy, and nutritious. One jar of red curry paste makes around 5 batches. I do make a few alterations: ALWAYS add at least double the curry paste it recommends, otherwise it's too bland; I substitute chicken for beef, and I add frozen peas so there are more veggies. Great dish!
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Photo by Rachelle

Cooking Level: Intermediate

Reviewed: May 4, 2008
Good recipe, but a little too cautious for my taste. I skipped the oil and upped the red curry paste to 1 1/2 tbls, and I will increase to 2 tbls next time. I also added one red and one green chili pepper for an extra kick. To cut some calories, I used lite coconut milk, which worked well. This time I used shrimp that I cooked with the sauce for the last five minutes, but the suggested beef and even duck would fit beautifully with this dish. I steamed fresh broccoli in a seperate pan along with some baby carrots. Served with long grain white rice, this was a delicious dish
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Photo by EllentheDane

Cooking Level: Intermediate

Home Town: Esbjerg, Syddanmark, Denmark
Living In: Cleveland, Ohio, USA

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