Don’t let the name of this dish fool you. Red curry doesn’t taste anything like its yellow and green counterparts, so if you tend to shy away from anything called “curry,” you might want to give this one a try! Red curry paste can be very spicy depending on the brand, so experiment a little and find one that suits your taste. I use the Thai Kitchen brand, and I don’t find it spicy (as in hot), but almost smoky in flavor. Feel free to play with the levels of red curry paste and honey to get just the right balance for you!
CONTAINER #1 (SAUCE)
1 TBSP (15 ml) red curry paste
¼ cup olive oil
¼ cup lime juice
1 TBSP (15 ml) honey
2 tsp (10 ml) coconut aminos
1 small shallot, minced
2 cloves garlic, minced
½ tsp sea salt
Freshly ground black pepper to taste
CONTAINER #2
2 pounds (907 g) skirt steak (or your favorite cut), sliced
CONTAINER #3
1 red or orange bell pepper, sliced
½ yellow onion, sliced
CONTAINER #4
¼ cup chopped, fresh cilantro
CONTAINER #5
3 TBSP (45 ml) coconut oil
Serves 4
Prep Day:
In a food processor, blend the sauce ingredients until smooth.
Place the sauce in airtight container #1, and refrigerate until needed.
Place the steak slices in airtight container #2, and refrigerate until needed.
Place the sliced bell pepper and onion in airtight container #3, and refrigerate until needed.
Place the cilantro and coconut oil in separate airtight containers (#4 and #5), and refrigerate the cilantro only.
Serving Day:
In an electric skillet set to medium heat, heat the coconut oil.
Add the bell pepper and onion, and cook, stirring occasionally, until softened, about 3 minutes.
Add the steak, and cook, stirring occasionally, until the steak has browned, about 3 minutes.
Add the red curry sauce, and stir. Simmer, uncovered, for 1-2 minutes or until the steak is done and the sauce is warm. Serve with a sprinkle of chopped cilantro on top.
More Recipes You'll Love
Red Curry Steak Fajitas bring Thai and Mexican flavours together in one sizzling skillet. Skirt steak strips and peppers cook fast in coconut oil, then everything tosses with a smooth red curry sauce of lime, honey, and coconut aminos for fajitas with a fragrant, spicy twist.
Pro Tips
- Blend the red curry sauce until completely smooth so the paste, shallot, and garlic coat the steak and peppers evenly rather than sitting in spots.
- Cook the peppers and onion first until softened (about 3 minutes), then add the steak — vegetables need the head start, and skirt steak needs only a fast sear.
- Simmer the sauced mixture just 1–2 minutes at the end; skirt steak goes tough past medium, so the sauce only needs to warm through.
- Use more or less red curry paste depending on your heat tolerance — the honey and lime in the sauce balance a generous tablespoon beautifully.
- Fresh cilantro scattered over the top keeps the whole dish bright and cuts the richness of the curry-spiced beef.
Frequently Asked Questions
What steak is best for fajitas?
Skirt steak is the classic — it sears fast and its flavour stands up to the curry sauce. Slice it against the grain into strips before cooking.
Are these fajitas paleo?
Yes: skirt steak, peppers, onion, and a sauce of red curry paste, olive oil, lime, honey, and coconut aminos. Serve in lettuce wraps or over cauliflower rice.
Can I make the sauce ahead?
Definitely — blend and refrigerate it for a day or two. The flavours deepen, and the whole dish cooks in about 10 minutes on the night.
How spicy is the red curry sauce?
Medium warmth with a fragrant, aromatic finish rather than raw heat. Use less paste for a milder sauce or extra for a proper kick.
Recipe Card
Ingredients
Method
- Serves 4 Prep Day: In a food processor, blend the sauce ingredients until smooth.
- Place the sauce in airtight container #1, and refrigerate until needed.
- Place the steak slices in airtight container #2, and refrigerate until needed.
- Place the sliced bell pepper and onion in airtight container #3, and refrigerate until needed.
- Place the cilantro and coconut oil in separate airtight containers (#4 and #5), and refrigerate the cilantro only.
- In an electric skillet set to medium heat, heat the coconut oil.
- Add the bell pepper and onion, and cook, stirring occasionally, until softened, about 3 minutes.
- Add the steak, and cook, stirring occasionally, until the steak has browned, about 3 minutes.
- Add the red curry sauce, and stir.
- Simmer, uncovered, for 1-2 minutes or until the steak is done and the sauce is warm.
- Serve with a sprinkle of chopped cilantro on top.
