Spice up dinner with this easy dairy-free and optionally gluten-free recipe! The creamy coconut sauce adds a touch of luxury to create a red curry beef pasta that is as rich as it is flavorful. For a 30 minutes or less meal, cook the pasta while you prep and cook the other ingredients.
This red curry beef recipe was shared with us by Dreamfields – I couldn’t resist passing it on since it’s naturally dairy-free and oh-so-easy.
Special Diet Notes: Thai-Style Red Curry Beef Noodles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free and peanut-free, and soy-free.
If you would like a vegetarian option to the red curry beef, skip the beef altogether and pump up the vegetables or add some tofu or tempeh for a touch of vegan protein. Either way, this Thai-inspired pasta is not to be missed!
- 1 box (12 to 14 ounces) fiber-rich spaghetti (such as Dreamfields) or gluten-free pasta
- 1 pound boneless beef top sirloin steak, about ¾ to 1 inch thick
- 2 cloves garlic, minced
- 2 tablespoons canola, coconut, or vegetable oil, divided
- 3 cups broccoli florets
- 1 medium bell pepper, cut into ½-inch thick strips
- 1 medium onion, cut into 8 wedges
- 2 to 3 teaspoons minced fresh ginger
- 1 serrano or other hot chili pepper, minced
- 1 14-ounce can light coconut milk (this is the canned stuff, not coconut milk beverage!)
- ¼ cup red curry paste (sold in the Asian section of most supermarkets)
- Finely chopped roasted peanuts, optional (omit for nut-free)
- Cook the pasta according to the package directions.
- Meanwhile, cut the steak in half lengthwise, then crosswise into ¼-inch thick slices. Toss with the garlic in a medium bowl.
- Heat ½ tablespoon oil in a large non-stick skillet over medium-high heat. Add half of the beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove to a new bowl. Repeat with remaining beef and ½ tablespoon oil. Add to the other beef in the bowl.
- Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in the ginger and chili pepper. Whisk in the coconut milk and curry paste. Bring to a boil, reduce the heat to low and simmer 3 to 5 minutes, or until the vegetables are crisp-tender.
- Return the beef to skillet, remove from the heat and stir in the pasta. Garnish with peanuts, if desired.