Thai Style Steak With Red Curry Sauce And Spicy Carrot Salad

Thai Style Steak with Red Curry Sauce and Spicy Carrot Salad is a delicious and vibrant dish that combines the flavors of tender sirloin steak, aromatic red curry sauce, and a refreshing carrot salad. The steak is seasoned and cooked to perfection, resulting in a beautifully browned exterior and a juicy, medium-rare interior. The red curry sauce, made with coconut milk, curry paste, and a blend of tangy and savory ingredients, adds a rich and fragrant element to the dish. To add a refreshing and crunchy element, a spicy carrot salad is prepared. Grated carrots are tossed with lime juice, fish sauce, and fresh cilantro, providing a burst of tanginess and herbal notes. The combination of flavors and textures in this salad perfectly balances the richness of the steak and the spiciness of the curry sauce. When served together, this Thai-inspired dish offers a harmonious balance of flavors and textures, creating a memorable dining experience. Thai Style Steak with Red Curry Sauce and Spicy Carrot Salad is an excellent choice for those seeking a fusion of flavors and an exciting culinary experience. It showcases the unique and bold taste profile of Thai cuisine, making it a standout dish in the category of Thai-inspired main courses.

SERVES: 4

INGREDIENTS:

• 1 1/2 lb. sirloin steak
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. canola oil
• 3 Tbs. fresh lime juice
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 6 medium carrots, peeled and grated
• 1/4 cup tightly packed fresh cilantro, roughly chopped
• 1 to 2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
• 2/3 cup canned unsweetened coconut milk
• 1 Tbs. Thai red curry paste

INSTRUCTIONS:

1. Season the steak all over with the salt and pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until it’s well browned on the outside and medium rare on the inside, 10 to 12 minutes total.
2. Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1 1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.
3. When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.
4. Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

NUTRITIONAL INFORMATION:

PER SERVING

• 400 CALORIES | 30G PROTEIN | 15G CARB | 25G TOTALFAT | 11G SAT FAT |
  9G MONOFAT | 2.5G POLY FAT | 75MG CHOL | 1,300MG SODIUM | 3G FIBER

NOTE:

• You can find Thai red curry paste in the Asian section of your supermarket, or try an Asian market, which might have more brand options. Be sure to shake the coconut milk vigorously before you open the can.