In this recipe
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Garlic Chili Pepper Sauce
This unique blend of Thai chilies, garlic, and vinegar has just the right heat, and a great flavor.
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Red Curry Paste
Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.
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Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
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Red Curry Beef Salad
4-6 servings
20 minutes
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.
- 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.
Bag meat, dressing and vegetables separately, if traveling with this salad. Toss together just before serving.
Red Curry Beef Salad
Nutrition Facts:*
CALORIES: 380
FAT: 14g
CHOLESTEROL: 140mg
SODIUM: 1030mg
CARBS: 8g
PROTEIN: 51g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
