This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Red Curry Beef Salad
20 minutes
4-6 servings
20 minutes
4-6 servings
This recipe is a spicier version of our Yam Nuea (Thai beef salad). The addition of Red Curry adds flavors of lemon grass and ginger. It’s a great way to use leftover steak for a super salad.
Ingredients
- 2 tablespoons Fish Sauce
- 1 tablespoon Red Curry Paste
- 1/4 cup fresh lime juice
- 1 tablespoon Garlic Chili Pepper Sauce
- 1 1/2 lbs grilled tenderloin steak, sliced thinly
- 1/2 English cucumber, unpeeled* and thinly sliced
- 1 small red onion, thinly sliced
- 3 scallions, sliced into thin rounds
- 4 cloves garlic, finely minced
- 3 tablespoons fresh chopped cilantro
- Optional garnish: baby lettuce mix
- *If using a regular cucumber, peel before slicing.
Directions
- Heat Fish Sauce with Red Curry (in a microwave or small saucepan) until the curry is easily dissolved and smooth.
- Add Red Curry mixture to a large bowl and combine with the lime juice, and Garlic Chili Pepper Sauce. Mix well.
- Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss together well.
- Serve immediately or chill briefly. Serve as is or mound on a platter of greens.
In This Recipe
This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.