Red Curry with Beef, Sweet Potatoes, and Edamame (Gaeng Peht Neua)
  • 1cup unsweetened coconut milk, divided
  • 1tablespoon red curry paste
  • 1/4pound lean beef, sliced into thin 2-inch stripstri-tip or flank steak
  • 1 1/4cups low-sodium chicken broth or water
  • 1 1/2cups peeled, bite-size chunks sweet potato or butternut squash
  • 1tablespoon fish sauce
  • 1tablespoon light brown sugar or palm sugar
  • 4 wild lime leaves, torn or cut into quarters
  • 1/2cup frozen edamame or green peas
  1. In a medium saucepan or heavy skillet, bring 1/2 cup of the coconut milk to a gentle boil over medium-high heat. Simmer for 1–2 minutes, until fragrant and slightly thickened. Stir in curry paste and reduce heat to medium. Cook about 2 minutes, stirring and pressing to dissolve paste.
  2. Scatter in beef and cook, tossing once or twice, until it changes color and is coated with curry sauce. Add remaining coconut milk, broth or water, sweet potatoes, fish sauce, sugar, and wild lime leaves. Bring to a full boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until beef is done and sweet potato chunks are tender but still firm, 6–10 minutes.
  3. Stir in edamame or peas, remove from heat, and let stand, uncovered, for 5–15 minutes. (You can serve it at once, but the flavors enlarge as the temperature settles.)
Recipe Notes
Nutrition Facts
Red Curry with Beef, Sweet Potatoes, and Edamame (Gaeng Peht Neua)
Amount Per Serving
Calories 211
% Daily Value*
Cholesterol 13mg 4%
Sodium 298mg 12%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 211 cal, 53% fat cal, 13g fat, 8g sat fat, 13mg chol, 11g protein, 15g carb, 2g fiber, 298mg sodium