Red Curry Beef Tacos with Coconut Crema
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!
Servings 8 -10 tacos (4 servings)
Ingredients
- 8-10 small flour tortillas (7 inch)*
Thai Red Curry Beef Tacos
- 1 pound lean ground beef
- 1/4 red onion, chopped
- 1 tablespoon red curry paste
- 2 teaspoons freshly grated ginger
- 3 garlic cloves, minced
- 2 tablespoons low sodium soy sauce
- 3 tablespoons Asian/Thai Sweet Red Chili Sauce (like Mae Ploy)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dry basil
- 1 15 oz. can red kidney beans
- 1 tablespoon lime juice
Coconut Crema
- 1 5.3 oz. container coconut yogut
- 3 tablespoons mayonnaise
- 2 teaspoons honey
Topping Ideas
- Monterey Jack cheese
- chopped mangoes
- chopped pineapple
- Matchstick carrots
- shredded cabbage
- Bean Sprouts
- chopped cilantro
- fresh lime juice
- 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.