Spicy Thai Beef Coconut Curry

Spicy Thai Beef Coconut Curry

Ingredients

• 1 tablespoon peanut oil
• ½ yellow onion, sliced thin
• ½ green bell pepper, sliced into 1/4-inch strips
• ½ red bell pepper, sliced into 1/4-inch strips
• 1 (14 ounce) can coconut milk
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste, or more to taste
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon peanut sauce, or more to taste (Optional)
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon ground turmeric
• ⅛ teaspoon garlic salt, or more to taste
• ⅛ teaspoon curry powder, or more to taste
• ⅛ teaspoon garam masala, or more to taste
• 2 dashes chile-garlic sauce (such as Sriracha®)
• 1 ½ pounds sirloin steak, cut into strips
• ⅓ cup peanuts, chopped

Method

1. In a large wok, warm up some peanut oil over medium heat until it starts to shimmer. Add chopped onions along with diced green and red bell peppers, and stir-fry them until they become tender, which should take around 5 to 7 minutes. Once done, transfer the mixture to a bowl.
2. Next, pour in creamy coconut milk into the same wok and lower the heat. Let it simmer gently for about 3 to 5 minutes. Then, incorporate lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire sauce, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir everything well and adjust the flavors according to your preference.
3. Now, turn the heat back up to medium. Add the previously cooked steak and vegetable mixture back into the wok. Cook it all together until the sauce thickens and the steak is evenly cooked and hot in the center, which should take around 10 minutes. Once finished, remove from heat and garnish with crushed peanuts for a delightful crunch.