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Green Curry Beef with Snap Peas

Green Curry Beef with Snap Peas

By Diane UngerOctober 3, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to slice the boneless beef short ribs against the grain to mitigate their chewiness. Look for Thai green curry paste in the international aisle of the supermarket, typically sold in a small jar or can. You will need an entire 4-ounce container (6 tablespoons) to make this recipe. Serve the curry with steamed jasmine rice.

Tip

Don’t use light coconut milk, as it’s too thin and watery, even after the coconut mixture is reduced. Regular coconut milk is best here, and make sure to stir it well if the fat has separated to the top.

Ingredients
  • 1

    pound boneless beef short ribs, trimmed and sliced against the grain no thicker than ¼ inch

  • 4

    teaspoons grapeseed or other neutral oil, divided

  • 1

    tablespoon minced fresh ginger

  • 1

    medium red bell pepper, stemmed, seeded and thinly sliced

  • 1

    4-ounce jar or can Thai green curry paste (6 tablespoons)

  • 1

    14-ounce can coconut milk

  • 8

    ounces sugar snap peas, trimmed, strings removed if present, halved on the diagonal

  • 1

    cup lightly packed fresh basil, torn if large

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • 2

    tablespoons fish sauce

Step 1

In a medium bowl, toss the beef with 2 teaspoons of the oil. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons oil until shimmering. Add the ginger and bell pepper; cook, stirring, until the pepper softens. Add the curry paste and cook, stirring, until fragrant. Stir in the coconut milk, then bring to a simmer. Reduce to medium and cook, stirring often, until thick enough that a spatula drawn through it leaves a trail.

Step 2

Add the snap peas and cook, stirring occasionally, until bright green. Add the beef and cook, stirring, until the meat is no longer pink, about 4 minutes. Stir in half of the basil, the lime juice and fish sauce. Sprinkle with the remaining basil and serve with lime wedges.

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