Hanger steak has big beefy flavor that stands up to the complex aromatics
and spice of red curry, perceived by many as the hottest of curry pastes. It
relies on dried red chiles, fresh red bird
chiles, and fresh red peppers for spicy
heat and color.
Makes
2 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
STIR-FRY:
STIR IN:
OFF HEAT, STIR IN:
Test Kitchen Approved
Instructions
Stir-fry beef in a wok or sauté pan
in oil over high heat until browned,
3–4minutes. Add peppers and
onions, stir-fry until beginning
to brown, 3 minutes; reduce heat
to medium-high.
Stir incoconut milk and bring to
a boil; whisk in curry paste, brown
sugar, fish sauce, and pepper flakes
and simmer until thickened,
2–3minutes.
Off heat, stir in basil and lime
juice. Serve curry with rice, lime
wedges, and sliced chiles.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 896
% Daily Value*
Total Fat 51g 78%
Saturated Fat 25g 125%
Cholesterol 92mg 30%
Sodium 1223mg 50%
% Daily Value*
Carbs 72g 24%
Protein 38g
*Percent Daily Values are based on a 2,000 calorie diet.
