Red Curry Beef Tacos with Coconut Crema
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Red Curry Beef Tacos with Coconut Crema
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Red Curry Beef Tacos are a satisfying flavor bomb on your table in 20 minutes! The rich, robust beef filling is infused with red curry, ginger, garlic, soy sauce, and sweet chili sauce then topped with any of your favs from pineapple, to mangos, to carrots, to snow peas for a satisfying rich and fresh crunch. Top your Beef Tacos off with easy 3 ingredient Coconut Crema and dinner was never better - or easier!
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Ingredients
- 8-10 flour tortillas small, 7 inch
Thai Red Curry Beef Tacos
- 1 pound ground beef lean
- 1/4 red onion chopped
- 1 tablespoon red curry paste
- 2 teaspoons ginger freshly grated
- 3 garlic cloves, minced
- 2 tablespoons soy sauce low sodium
- 3 tablespoons sweet red chili sauce like Mae Ploy, Asian/Thai style
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon basil dry
- 1 oz. can red kidney beans
- 1 tablespoon lime juice
Coconut Crema
- 1 .3 oz. container coconut yogurt
- 3 tablespoons mayonnaise
- 2 teaspoons honey
Topping Ideas
- Monterey jack cheese
- Mango chopped
- pineapple chopped
- carrot matchstick cut
- cabbage shredded
- bean sprout
- cilantro chopped
- lime juice fresh
- sriracha
Instructions
- Heat 1 teaspoon olive oil over medium high heat in a large skillet. Brown beef and onions until beef is no longer pink. Add red curry paste, ginger and garlic and saute for 30 seconds. Add remaining Taco Ingredients, cover and turn heat to low. Allow flavors to meld, stirring occasionally while you prepare Coconut Crema and Toppings, approximately 10 minutes..
- Add coconut yogurt, mayonnaise and honey to a medium bowl and whisk until well combined OR for extra silky Crema, mix in your blender.
- To assemble, line tortillas with meat followed by cheese, desired toppings and top everything with Coconut Crema.
Notes
- *You can substitute lean ground turkey for the lean ground beef. If you co this, I suggest adding 1-2 teaspoons beef bouillon and omitting the salt.
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