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Spicy Beef Curry
with Crispy Mung Beans
30 MIN
2 Servings
From the Test Kitchen
This hearty beef curry gets its complex flavor from the combination of red curry paste, known for its aromatic heat, and tamarind concentrate, with its sweet and sour punch. Coconut milk creates a silky base for the curry, served over fluffy jasmine rice. We’re garnishing each bowl with dried mung beans (a type of bean used to grow bean sprouts) for deliciously crispy texture and serving finger limes on the side, whose pulp offers pops of tartness and delicate crunch when squeezed on top.
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NutritionPER SERVING
-
Calories750 Cals (est.)
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fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- 1¾ cups Light Coconut Milk
- ½ cup Jasmine Rice
- 4 oz Spinach
- 2 Finger Limes
- 1 Carrot
- 1 Scallion
- 1 bunch Cilantro
-
2 Tbsps Dried Mung Beans
- 2 tsps Tamarind Concentrate
- 1 Tbsp Red Curry Paste
- 1 Tbsp Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel the carrot; thinly slice on an angle. Roughly chop the cilantro leaves and stems. Halve the finger limes crosswise.
3
Cook the beef:
While the rice continues to cook, using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In a large pan, heat a thin layer of olive oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added to the pan, add the seasoned beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the curry:
Add the white bottom of the scallion and carrot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sugar, tamarind concentrate, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
5
Finish the curry:
Add the coconut milk (shaking the can just before opening) and spinach to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened and saucy. Add the cooked beef and cook, stirring constantly, 30 seconds to 1 minute, or until well combined and heated through. Turn off the heat; season with salt and pepper to taste.
6
Plate your dish:
Divide the cooked rice between 2 dishes. Top with the finished curry. Garnish with the cilantro, green top of the scallion, and mung beans. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel the carrot; thinly slice on an angle. Roughly chop the cilantro leaves and stems. Halve the finger limes crosswise.
3
Cook the beef:
While the rice continues to cook, using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In a large pan, heat a thin layer of olive oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added to the pan, add the seasoned beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the curry:
Add the white bottom of the scallion and carrot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sugar, tamarind concentrate, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
5
Finish the curry:
Add the coconut milk (shaking the can just before opening) and spinach to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened and saucy. Add the cooked beef and cook, stirring constantly, 30 seconds to 1 minute, or until well combined and heated through. Turn off the heat; season with salt and pepper to taste.
6
Plate your dish:
Divide the cooked rice between 2 dishes. Top with the finished curry. Garnish with the cilantro, green top of the scallion, and mung beans. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy!
Tips from Home Chefs