Recipe: Beef Coconut Curry

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  • 1 tablespoon coconut oil or sesame oil
  • 1 lb. sirloin steak, cut into strips
  • 1 (13.5 oz.) can lite coconut milk
  • 1 1/2 cups low-sodium beef stock
  • 1 tablespoon green or red curry paste
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoons brown sugar
  • 1 medium red bell pepper, chopped
  • 2 cups kale, chopped
  • Rice, for serving (optional)
  • 3 green onions, chopped
  • 1/4 cup peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges, for serving

In a large skillet brought up to medium high heat, add the coconut or sesame oil. Brown the steak strips, about 2-3 minutes. Add the coconut milk, beef stock, curry paste, soy sauce and brown sugar. Bring the mixture to a boil. Reduce to a simmer, stirring occasionally, for 12-15 minutes.

Stir in the red pepper and kale; simmer for 5 more minutes. For each serving, top the rice, if using, with some of the beef curry mixture. Garnish with green onions, peanuts and cilantro. Serve with lime wedges.

Sponsor: Utah Beef Council