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 red curry paste
¼ cup olive oil
¼ cup lime juice
1 TBSP honey
2 tsp coconut aminos
1 small shallot, minced
2 cloves garlic, minced
½ tsp sea salt
Freshly ground black pepper to taste
CONTAINER #2
2 pounds 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 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.
