A combination of green beans, red bell peppers and sweet mango makes this beef curry recipe colorful. The heat and salt level can vary widely in red curry paste depending on the brand--taste as you go. Serve with noodles and a basil-and-jícama salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2012
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Ingredients

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Directions

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  • Sprinkle beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan.

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  • Reduce heat to medium. Add the remaining 2 teaspoons oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut milk and curry paste and pour the mixture into the pan. Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes. Return the beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes. Serve with lime wedges.

Nutrition Facts

366.5 calories; protein 26.3g 53% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 4.8g 19% DV; sugars 16g; fat 17.5g 27% DV; saturated fat 7.2g 36% DV; cholesterol 59.2mg 20% DV; vitamin a iu 3876.5IU 78% DV; vitamin c 142.3mg 237% DV; folate 101.3mcg 25% DV; calcium 55.6mg 6% DV; iron 2.3mg 13% DV; magnesium 47.8mg 17% DV; potassium 686.6mg 19% DV; sodium 395.7mg 16% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
07/29/2012
Needs more time for the flavors to blend This is a good combination of ingredients but the beef bell pepper and green beans aren't simmered in the coconut milk long enough to take on any of its flavor. Next time I'll simmer them for significantly longer and add the mango at the end. Read More