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Thai Red Beef Curry

Thai Red Beef Curry with Butternut Squash and Bell Pepper

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Recipe Details

Story

This saucy curry is a mainstay on every Thai restaurant menu, so we couldn’t wait to create our own version. Ginger, cilantro, and other aromatics simmer with red curry paste and coconut milk until fragrant. We fold in beef and roasted butternut squash for a seasonal spin, then serve everything over fluffy, lime-spiked rice.

Tags

  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 790
  • Protein 38g
  • Total Carb 66g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • limes
    2
    limes
  • jasmine rice
    1/2 cup
    jasmine rice
  • butternut squash
    8 ounces
    butternut squash
  • red bell pepper
    1
    red bell pepper
  • cilantro
    1/4 ounce
    cilantro
  • scallion
    1
    scallion
  • garlic
    2 cloves
    garlic
  • ground beef
    12 ounces
    ground beef
  • red curry paste
    1 tablespoon
    red curry paste
  • lite coconut milk
    1 can
    lite coconut milk
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • coconut flakes
    1/2 ounce
    coconut flakes

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium high-sided pan

Allergens

  • Soy
  • Crustacean Shellfish
  • Tree Nuts

Cooking Steps

  1. Cook lime rice

    Cook lime rice

    Preheat oven to 450°F. If you have a zester and want to infuse your rice with more flavor, rinse 1 lime and zest up to ½ into a small pot, then halve lime. To pot with zest, if using, add rice, juice of ½ lime, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    Rinse remaining produce. Cut butternut squash cubes to ½-inch pieces. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Pick cilantro leaves and roughly chop stems, keeping separate. Halve remaining lime. Trim and discard scallion root and thinly slice on a diagonal, keeping whites and light greens separate from dark greens. Mince garlic. Pat beef dry with paper towel.

  3. Roast squash and brown beef

    Roast squash and brown beef

    On a baking sheet, toss squash with 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until tender, 12-15 minutes. Meanwhile, heat 1 teaspoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt. Cook, breaking up, until browned, 5 minutes. Using a slotted spoon, transfer beef to a bowl, leaving fat behind in pan.

  4. Simmer curry

    Simmer curry

    Return pan from beef to medium-high heat. When fat is sizzling, add bell pepper, garlic, cilantro stems, and scallion whites and light greens. Sauté, stirring, until softened, 3-4 minutes. Stir in curry paste to combine, about 1 minute. Open coconut milk, add to pan, and bring to a boil. Reduce heat to medium high and simmer, stirring occasionally, until liquid is reduced by half, 5-6 minutes more.

  5. Finish curry and toast coconut

    Finish curry and toast coconut

    Once curry is reduced, add soy sauce to pan, still over medium-high heat, and season with ½ teaspoon salt and black pepper as desired. Add roasted squash and beef to pan and cook, stirring, until warmed through, 1-2 minutes. Remove pan from heat. Stir in juice of 1 lime. Meanwhile, on sheet from squash, arrange coconut flakes in a single layer and toast until light golden, 1-2 minutes.

  6. Plate Thai beef curry

    Plate Thai beef curry

    Fluff lime rice with a fork, then divide between serving bowls. Top with Thai red beef curry. Garnish with cilantro leaves, scallion dark greens, and toasted coconut flakes. Cut remaining lime into wedges for squeezing over. Dig in!

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