- Ninja Combi (or any multi-cooker with Sear/Sauté and a bake function)
- Small rack, about 7 inches wide with 2-inch legs
- Oven safe pan for the rice
- Silicone lid, fitted lid, or aluminum foil
- Cutting board
- Chef's knife
- Meat mallet or rolling pin (for the lemongrass)
- Sheet pan or tray for the sliced beef
- Silicone spatula
- Can opener
- Measuring Cups and Spoons
If you want to make red curry beef that rivals any restaurant, this is the way to do it. This Thai red curry beef comes together in the Ninja Combi with tender strips of beef, crisp green beans, and bamboo shoots in a creamy coconut red curry sauce. The jasmine rice steams on a rack right above the curry, so dinner and the side finish at the same moment in one appliance.
Don't let the ingredient list scare you away. These are simple ingredients, most of them keep for months in the freezer or the pantry, and quite a few of them can be left out entirely if you can't find them at your store. Below, every ingredient is broken down with what it does and what you can use instead, so you can make this recipe with what you can you find locally.
The technique here is what makes it work. The curry paste gets sautéed in a little oil first, which carries the flavor through the whole dish, and the beef goes in raw and under the liquid so it steams gently into tender strips instead of tightening up. Trust me on this one, it is better than any restaurant version and it is genuinely easy.
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Suggested Kitchen Tools for Thai Red Curry Beef
- Ninja Combi (or any multi-cooker with Sear/Sauté and a bake function)
- Small rack, about 7 inches wide with 2-inch legs, to hold the rice pan above the curry
- Oven safe pan for the jasmine rice
- Silicone lid, fitted lid, or aluminum foil to cover the rice
- Cutting board and a sharp chef's knife
- Meat mallet or rolling pin, for pounding the lemongrass
- Sheet pan or tray for the sliced beef
- Silicone spatula
- Can opener
- Measuring cups and spoons
Ingredients & Substitutions
This Thai red curry beef uses a handful of pantry staples plus a few Thai ingredients that are worth seeking out. Let's take a closer look at each one, including what to do if you can't find it.
Beef
Used in Recipe: 1 pound of bottom round, sliced thin by the butcher and then cut into 1-inch strips.
What it Does: Thin sliced bottom round gives you the best texture in this curry and it is not expensive. Louise picks hers up at Walmart, where it is always available already sliced. There is no need to trim the fat, that little bit of fat is perfect for flavor. The important part is separating each piece as you slice, because pieces left stacked together cook into one large clump instead of tender individual strips.
Substitutions: Thinly sliced chuck, sirloin, or flank steak all work. Sliced chicken breast or thigh can be used the same way, and shrimp works well if you add it in the last few minutes of cooking instead.
Red Curry Paste and Fish Sauce
Used in Recipe: 4 ounces of red curry paste, which is about 6 tablespoons, and ½ teaspoon of fish sauce.
What it Does: The curry paste is what makes this red Thai curry, so it is the one ingredient you cannot skip. I use the Mae Ploy brand, though any brand you like will work. The fish sauce is a small amount doing a big job. It smells horrible straight from the bottle, but it adds a savory depth you will absolutely notice, and it works beautifully in this dish.
Substitutions: You can make your own red curry paste from scratch, though it is a bit of a process. For the fish sauce, do not use more than ½ teaspoon or it will overpower everything else. If you cannot find it at all, the curry will still be delicious, just a little less rounded.
Coconut Milk and Beef Broth
Used in Recipe: 1 can (14 to 15 ounces) of full fat coconut milk and 1 cup of beef broth or stock.
What it Does: Canned coconut milk separates into a thinner liquid and a thicker fatty part. Pour off about 1 cup of the thinner liquid to build the curry at the start, and reserve everything left in the can to stir in at the end. That reserved portion is what finishes the dish, thickening the sauce and making it creamy and glossy. The beef broth rounds out the liquid and adds savory depth.
Substitutions: Use canned coconut milk, not the kind in a carton from the refrigerated milk section. The amount of thin liquid varies from can to can, and either way is perfectly fine. Chicken or vegetable broth can stand in for the beef broth.
Lemongrass, Kaffir Lime Leaves, and Thai Chilies
Used in Recipe: 1 stalk of lemongrass, 4 to 5 dried kaffir lime leaves, and 3 Thai chilies.
What it Does: The lemongrass and kaffir lime leaves are what give this curry its brightness, that lift that keeps a rich coconut sauce from tasting heavy. Peel the outer layers off the lemongrass and pound the stalk to release the oils. The Thai chilies bring the heat, and 3 of them lands right where most people want it. All three of these freeze beautifully, so buy them in bulk when you find them and use them straight from frozen.
Substitutions: Every one of these can be left out. If you skip the kaffir lime leaves but have lemongrass, use 2 stalks instead of 1. If you skip both, tear a little fresh mint over the finished curry to bring back the brightness. For heat without the chilies, use about ½ teaspoon of sambal oelek, or a full teaspoon if you like things spicy.
The Vegetables
Used in Recipe: 1 medium sweet onion, 6 mini sweet peppers, 5 ounces of drained bamboo shoots, and 6 ounces of fresh green beans.
What it Does: The onion melts into the sauce and the peppers are mostly there for color and a little texture. The green beans make it a complete meal, and because they go on top and sit furthest from the steaming liquid, they stay crisp tender instead of going soft. The bamboo shoots are the one to keep if you are cutting the list down, because they add the best texture in the whole dish and any grocery store carries them in a can.
Substitutions: Use 1 orange or yellow bell pepper in place of the mini peppers. Skip green bell pepper, the flavor is wrong here. Frozen green beans work fine, and snow peas or baby corn are both good additions. Every vegetable in this list is optional, so use what you have.
Jasmine Rice
Used in Recipe: 1 cup of jasmine rice, not rinsed, with 2 cups of plain water.
What it Does: The rice cooks in a covered pan set on a rack above the curry, using the steam the curry gives off. Everybody says to rinse rice, and a lot of the time that is exactly right, but not in this recipe. Skipping the rinse gives you the texture this dish is after, and plain water is all you need since the curry underneath brings the flavor.
Substitutions: White rice or brown rice can be used, though brown rice needs a longer cook time and more liquid. Rice noodles are another good option. If you would rather cook the rice separately on the stove, that works perfectly well too.
How to Make Thai Red Curry Beef in the Ninja Combi
From start to finish, this curry takes about 20 minutes of prep and about 40 minutes of cooking, with the Combi doing most of the work unattended. Here is everything you need to know.
Cut the Sweet Onion
Start with the onion, because it takes the most knife work. Cut the root and stem ends off 1 medium sweet onion, then stand it on a flat side so it is stable and cut straight down the middle. Peel off the first couple of layers, then run your knife down the middle and down each side to make strips.
Prep the Lemongrass, Chilies, Green Beans, Garlic, and Ginger
Now work through the rest of the prep so everything is ready to go in. Peel the outer layers off 1 stalk of lemongrass and pound the stalk to release the oils and the flavor. Pinch the tops off 3 Thai chilies, which can go in straight from frozen. Trim the ends off 6 ounces of fresh green beans and leave them about 4 to 5 inches long. Measure out 1 tablespoon each of minced garlic and minced ginger, cut 6 mini sweet peppers into strips, and drain 5 ounces of bamboo shoots.
Heat the Oil on Sear/Sauté
Turn the Ninja Combi on, select Sear/Sauté, set it to level 5, and press Start. The door needs to stay open for the bottom element to heat up, so leave it open. Set the cooking pan inside, add 1 tablespoon of avocado oil, and let it come up to temperature while you get the beef ready.
Cut and Salt the Beef
While the pan heats, cut 1 pound of thinly sliced bottom round into 1-inch strips. Separate each piece as you go rather than stacking them all up and slicing through the pile. If you do slice them together, go back through and separate each piece before it goes in the pot. Don't worry about trimming the fat, that little bit is perfect for flavor. Spread the strips out in a tray, sprinkle ½ teaspoon of salt over the top, rub it around, and let the beef sit until you are ready to add it.
Quick Tip
Separating every strip of beef is the difference between tender individual pieces and one large clump. It takes an extra minute at the cutting board and it is the single biggest thing you can do for the texture of this curry.
Sauté the Curry Paste, Garlic, and Ginger
Once the oil is hot, scrape the red curry paste into the pan, spread it out, break it up a little, and let it sauté for a few minutes. You might wonder why we are using oil at all. Oil is a flavor carrier, and it takes those curry flavors all the way through the dish. Sautéing the paste also cooks out any bitterness from the raw ingredients it was made with.
Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger and stir them in, then sauté for about 30 seconds only. This part moves quickly, so stay right in front of the pot and keep stirring so nothing burns.
Add the Thin Part of the Coconut Milk
Open the can of coconut milk and pour about 1 cup of the thinner liquid into a measuring cup, then set the rest of the can aside for the end. The amount of thin liquid varies from can to can, so do not worry if yours measures a little over or under. Pour that 1 cup over the sautéed curry paste and stir until it is fully incorporated.
Quick Tip
Reserve the thick part of the coconut milk rather than adding the whole can now. Stirring it in at the very end is what turns the sauce creamy and glossy. Straight out of the Combi the curry looks a little dry, and that reserved coconut milk is exactly what fixes it.
Add the Aromatics, Brown Sugar, and Fish Sauce
Add the kaffir lime leaves, the pounded lemongrass, and the Thai chilies to the pot. Stir in 1 tablespoon of brown sugar, which balances everything out, and ½ teaspoon of fish sauce. That half teaspoon is a small amount doing a big job, so measure it rather than pouring, and do not be tempted to add more.
Add the Beef Broth, Beef, and Onion
Finish the liquid with 1 cup of beef broth. Now that everything wet is in, the pot has cooled down and nothing is going to burn, so turn the Combi off while you build the rest of the dish. Add the salted beef and spread it out in an even layer so it sits under the liquid. Do not sauté it and do not brown it. Tip the sliced sweet onion in on top.
Add the Rest of the Vegetables and Set the Rack
Add the mini sweet pepper strips and the drained bamboo shoots, then give everything a gentle stir. It doesn't matter exactly where they land, it all gets stirred together at the end. Lay the green beans over the top last so they sit furthest from the steaming liquid and stay crisp tender. Set the small rack down into the pot over the vegetables.
Build the Rice Pan and Set It on the Rack
Add 1 cup of jasmine rice to your pan without rinsing it, pour in 2 cups of plain water, and cover the pan with a silicone lid, a fitted lid, or foil. Slide the covered pan onto the rack so it sits above the curry.
Cook on Combi Bake
Close the door, flip the lever up, select Combi Bake at 300℉/150℃ for 10 minutes, and press Start. The Combi builds steam for about 20 minutes first, and then the 10 minute countdown begins. You will see a lot of steam at first, which tapers off after about 5 minutes and continues lightly for the rest of the cooking time. That steam is what cooks the rice on top, and the timing works out perfectly. My Green Curry Chicken with Rice in the Ninja Foodi cooks the rice right along with the curry the same way, if you want to try the green curry version.
Lift Out the Rice and Stir In the Reserved Coconut Milk
When the timer reaches zero, open the door and let the steam clear before reaching in. Lift the pan of rice out with a mitt and set it aside, then take the rack out. Fluff the rice with a fork and cover it back up while you finish the curry. The curry will look a little dry at this point, which is exactly what you want. Pour the reserved coconut milk right over the top and stir, and the sauce will thicken into a beautiful, creamy curry.
Remove the Lemongrass, Lime Leaves, and Chilies
Fish out the lemongrass stalk, the kaffir lime leaves, and the Thai chilies. Tongs work well for the lemongrass, and the lime leaves and the chilies are easy enough to pick out by hand or with a spatula. If you cannot find every last chili, that is perfectly fine, just let everyone know to watch their plate.
Plate and Finish With Fresh Basil
Spoon the jasmine rice into a bowl, ladle the curry alongside it, and tear fresh basil over the top right before serving. The basil goes on at the very end, because basil that goes through any heat loses both its color and its flavor. That right there is a genuinely delicious Thai curry, and it came out of one appliance.
Alternate Cooking Instructions
For another full dinner that cooks in one go in the Combi, take a look at my Ninja Combi Spaghetti and Meatballs.
- Stove top: Build the curry exactly as written in a large skillet or Dutch oven over medium heat. Once the beef and vegetables are in, cover and simmer gently for 12 to 15 minutes until the beef is tender. Cook the jasmine rice separately on another burner.
- Ninja Foodi pressure cooker: Use Sear/Sauté to build the sauce, then add the beef and vegetables, set a rack and a covered pan of rice on top, and pressure cook on High for 3 minutes with a 10 minute natural release. Stir in the reserved coconut milk after the lid comes off.
- Ninja Possible Cooker Pro: Build the curry on Sear/Sauté, then switch to the Slow Cook setting on Low for 3 to 4 hours. Add the green beans in the last 30 minutes so they keep their texture, and cook the rice separately.
- Crockpot or slow cooker: Sauté the curry paste, garlic, and ginger in a skillet first, then transfer everything to the slow cooker with the beef and liquids. Cook on Low for 4 to 5 hours, adding the green beans near the end.
Storage & Reheating Instructions
How to Store Leftover Thai Red Curry Beef
Let the curry cool before storing, and keep the curry and the rice in separate containers so the rice doesn't absorb all the sauce.
- Refrigerator: Store the curry and the rice in separate airtight containers in the refrigerator for up to 4 days.
- Freezer: Freeze the curry in an airtight container for up to 2 months and thaw it overnight in the refrigerator. The rice is best made fresh, though cooked rice does freeze reasonably well in a separate bag.
- Room Temperature: Don't leave the curry out for more than 2 hours. Get leftovers into the refrigerator while they are still slightly warm.
Quick Tip
Pull the Thai chilies out before you store the leftovers. They look a lot like the strips of red pepper, and they keep getting spicier the longer they sit in the sauce. If you cannot find them, just let everyone know to watch their plate.
How to Reheat Thai Red Curry Beef
- Stove top: Warm the curry gently in a saucepan over medium low heat, stirring now and then. Add a splash of coconut milk or broth if it has thickened up in the refrigerator.
- Microwave: Heat a single portion on a microwave safe plate for 90 seconds to 2 minutes, stirring halfway through so it warms evenly.
- Add the basil after: However you reheat it, tear the fresh basil over the top once it is hot. Basil that goes through a reheat loses both its color and its flavor.
Frequently Asked Questions
No, you do not. The Ninja Combi is convenient because the jasmine rice steams on a rack right above the curry, so the whole dinner cooks in one appliance. If you don't have one, build the curry in a large skillet or Dutch oven on the stove, simmer it until the beef is tender, and cook your rice separately. The recipe works exactly the same way, you're just using two burners instead of one appliance.
Those two ingredients are what give the curry its brightness, so leaving both out does change the balance. Here is the workaround: tear a little fresh mint over the finished curry. It leans a bit more toward the Indian side of curries and it is not traditional at all, but it really does make a difference. A little lemon zest works too. If you have lemongrass but no kaffir lime leaves, use 2 stalks of lemongrass instead of 1.
This is not one of those dishes where you want to sear the beef. The beef goes into the pot raw and sits under the liquid, because the first part of Combi Bake is essentially steaming. That gentle steam is what gives you tender, fully cooked strips. Browning the beef first would tighten it up and you would lose the texture that makes this recipe so good.
Three Thai chilies spices this dish exactly the way Louise likes it, which is a noticeable but pleasant heat. If you don't want a spicy curry, use 1 chili or leave them out completely. If you like it really spicy, go up to 4 or 5. You can also skip the chilies and stir in about ½ teaspoon of sambal oelek instead, or a full teaspoon if you like things hot.
Rinsing rice is usually the right call and Louise does rinse it in plenty of other recipes. Not in this one. The rice steams in a covered pan above the curry with a straightforward 1 cup rice to 2 cups water ratio, and skipping the rinse gives you the texture this dish is after. Use plain water rather than broth, since the curry underneath brings all the flavor the rice needs.
That is how the appliance is designed, not a fault. On Sear/Sauté, the bottom element only heats up when the door is open, so leave it open while the oil warms and while you sauté the curry paste, the garlic, and the ginger. Once everything is assembled and you switch over to Combi Bake, the door closes and the lever flips up.
Thai Red Curry Beef
Equipment
- Ninja Combi (or any multi-cooker with Sear/Sauté and a bake function)
- Small rack, about 7 inches wide with 2-inch legs
- Oven safe pan for the rice
- Silicone lid, fitted lid, or aluminum foil
- Cutting board
- Chef's knife
- Meat mallet or rolling pin (for the lemongrass)
- Sheet pan or tray for the sliced beef
- Silicone spatula
- Can opener
- Measuring Cups and Spoons
Ingredients
Curry Base
- 1 tablespoon avocado oil any neutral oil works
- 4 oz red curry paste about 6 tablespoons; Louise uses Mae Ploy, any brand you like will work
- 1 tablespoon minced garlic garlic paste can be substituted
- 1 tablespoon minced ginger ginger paste can be substituted
- 1 (14 oz) can coconut milk full fat, canned only; cans run 14 to 15 ounces and either is fine
- 1 cup beef broth or beef stock
- 4 kaffir lime leaves dried or frozen; use 4 to 5, optional
- 1 stalk lemongrass outer layers peeled and the stalk pounded; use 2 stalks if you are leaving out the kaffir lime leaves
- 3 Thai chilies optional; use 1 or none for mild, 4 to 5 for spicy
- 1 tablespoon brown sugar or demerara sugar; optional
- ½ teaspoon fish sauce do not use more than this or it overpowers the curry
Beef
- 1 lb bottom round thinly sliced by the butcher, then cut into 1-inch strips
- ½ teaspoon salt for seasoning the beef
Vegetables
- 1 medium sweet onion halved and cut into strips
- 6 mini sweet peppers cut into strips; or 1 orange or yellow bell pepper, optional
- 5 oz bamboo shoots canned, drained
- 6 oz fresh green beans ends trimmed, left 4 to 5 inches long; frozen green beans also work
Jasmine Rice
- 1 cup jasmine rice do not rinse it for this recipe
- 2 cups water plain water, no broth needed
For Serving
- fresh basil Thai basil if you can find it, regular basil works beautifully
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Instructions
- Prep the vegetables first. Cut 6 mini sweet peppers into strips and set them aside. Cut the ends off 1 medium sweet onion, stand it on the flat side, cut it in half down the middle, peel off the first couple of layers, and slice it into strips. Peel the outer layers off 1 stalk of lemongrass and pound it to release the oils. Pinch the tops off 3 Thai chilies. Trim the ends off 6 ounces of fresh green beans and leave them about 4 to 5 inches long. Drain 5 ounces of bamboo shoots.1 stalk lemongrass, 3 Thai chilies, 1 medium sweet onion, 6 mini sweet peppers, 6 oz fresh green beans
- Turn the Ninja Combi on, select Sear/Sauté, set it to level 5, and press Start. The door needs to stay open for the bottom element to heat up. Add 1 tablespoon of avocado oil to the pot and let it warm while you prep the beef.1 tbsp avocado oil
- Cut 1 pound of thinly sliced bottom round into 1-inch strips, separating each piece as you go rather than stacking them. Separated pieces stay separated as they cook, which gives you the right texture instead of one large clump of beef. There is no need to trim the fat. Sprinkle ½ teaspoon of salt over the beef, rub it around, and let it sit until you are ready to add it.1 lb bottom round, ½ tsp salt
- Once the oil is hot, add 4 ounces of red curry paste to the pot. Spread it out, break it up, and let it sauté in the oil for a few minutes. The oil carries the curry flavor through the whole dish, and cooking the paste takes out any bitterness from the raw ingredients it was made with.4 oz red curry paste
- Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger. Stir them in and sauté for about 30 seconds. This part moves quickly, so stay in front of the pot and keep stirring so nothing burns.1 tbsp minced garlic, 1 tbsp minced ginger
- Open the can of coconut milk and pour off the thinner liquid from the top. Measure 1 cup of it and stir it into the curry paste. Reserve everything left in the can, including the thick fatty part, for the end of the recipe. If your can is mostly liquid, that is perfectly fine.1 (14 oz) can coconut milk
- Add 4 to 5 kaffir lime leaves, the pounded stalk of lemongrass, and the 3 Thai chilies if you are using them. Stir in 1 tablespoon of brown sugar and ½ teaspoon of fish sauce. The fish sauce smells strong on its own, but it makes a real difference in the finished curry.4 kaffir lime leaves, 1 tbsp brown sugar, ½ tsp fish sauce
- Pour in 1 cup of beef broth and stir. The pot has cooled down now that all the liquid is in, so nothing is going to burn. Turn the Ninja Combi off while you build the rice.1 cup beef broth
- Add 1 cup of jasmine rice to a pan that fits on the rack, without rinsing it, then add 2 cups of plain water. Cover the pan with a silicone lid, a fitted lid, or foil. Set it aside for a moment.1 cup jasmine rice, 2 cups water
- Add the salted beef to the pot and spread it out in an even layer so it sits under the liquid. Do not sauté it and do not brown it. The first part of Combi Bake is essentially steaming, and cooking the beef this way is what gives you tender, fully cooked strips.
- Add the onion, the mini sweet peppers, and the drained bamboo shoots on top of the beef and give everything a gentle stir. Lay the green beans on top last. Sitting up high keeps them further from the steaming liquid so they hold their texture.5 oz bamboo shoots
- Set the small rack into the pot and slide the covered pan of rice onto the rack. Close the door, flip the lever up, and select Combi Bake at 300℉/150℃ for 10 minutes. Press Start.
- The Combi builds steam for about 20 minutes, and then the 10 minute countdown begins. You will see a lot of steam at first, which will taper off after about 5 minutes and continue lightly for the rest of the cooking time.
- When the timer reaches zero, open the door and let the steam clear before reaching in. Lift the pan of rice out and set it aside, then remove the rack. The curry will look a little dry at this point, which is exactly what you want.
- Pour the reserved coconut milk right over the top and stir. The sauce will thicken as you stir and turn creamy and glossy.
- Fish out the lemongrass stalk, the kaffir lime leaves, and the Thai chilies if you can find them. The chilies look a lot like the strips of red pepper, so if you cannot find them, let everyone know to watch their plate.
- Take the lid off the rice and fluff it. Serve the curry over the rice, spooning plenty of sauce on top. Tear fresh basil over each plate right before serving. Basil added at the end keeps its color and its bright flavor, which is why it does not go in during cooking.fresh basil
Notes
• Separate every strip of beef as you slice it. Pieces left stacked together cook into one large clump instead of tender individual strips.
• Pound the lemongrass after peeling the outer layers off. Pounding releases the oils, which is where the flavor lives.
• Lemongrass, Thai chilies, and kaffir lime leaves all freeze beautifully. Buy them in bulk when you find them, wash and dry the chilies first, and use them straight from frozen.
• Have everything prepped before you turn the Combi on. Once the curry paste hits the oil, this recipe moves quickly. COOKING TIPS
• The door needs to be open for the bottom element to heat up on Sear/Sauté. That is how the Ninja Combi works, not a fault.
• Sauté the curry paste in oil before any liquid goes in. Oil carries the curry flavor through the dish and cooking the paste removes any bitterness.
• Do not brown the beef. Adding it raw and under the liquid is what produces the tender texture in this recipe.
• Green beans go in last and sit on top. Further from the steaming liquid means they stay crisp tender instead of going soft.
• Combi Bake takes about 20 minutes to build steam before the 10 minute countdown starts, so plan for about 30 minutes in the appliance. RICE TIPS
• Do not rinse the jasmine rice for this recipe, even though rinsing is usually the right call.
• Use plain water, not broth. The curry underneath brings all the flavor the rice needs.
• The rack only needs to hold the pan above the curry. Any small rack that sits securely in the pot will do.
• Leave the lid on the rice if you are not serving right away. It holds its heat and texture nicely. SUBSTITUTION TIPS
• No lemongrass or kaffir lime leaves? Tear a little fresh mint over the finished curry. It is not traditional, but it brings back the brightness those two ingredients provide.
• If you have lemongrass but no kaffir lime leaves, use 2 stalks of lemongrass instead of 1.
• For heat without Thai chilies, stir in about ½ teaspoon of sambal oelek, or a full teaspoon if you like things spicy.
• Mini sweet peppers, green beans, bamboo shoots, and Thai chilies can all be left out. The dish is still delicious without any of them.
• Do not skip the red curry paste or the fish sauce. Those two are what make it red Thai curry. VARIATIONS
• Swap the bottom round for thinly sliced chicken breast or thigh, or for shrimp added in the last few minutes.
• Use 1 orange or yellow bell pepper in place of the mini sweet peppers. Skip green bell pepper, the flavor is wrong for this curry.
• Add snow peas or baby corn along with the bamboo shoots for more texture.
• Serve it over white rice, brown rice, or rice noodles instead of jasmine rice. SERVING SUGGESTIONS
• Spoon the curry over the rice rather than beside it so the rice soaks up the sauce.
• Tear the basil over each plate at the very end. Cooked basil loses both its color and its flavor.
• A squeeze of lime or a little lime zest brightens the bowl if you have it on hand.
• This makes 4 generous servings, or 6 lighter ones depending on appetites. STORAGE
• Refrigerator: Store the curry and the rice in separate airtight containers in the refrigerator for up to 4 days.
• Freezer: Freeze the curry in an airtight container for up to 2 months. Thaw overnight in the refrigerator. The rice is best made fresh.
• Reheating: Warm the curry gently on the stove or in the microwave, adding a splash of coconut milk or broth if it has thickened too much. Add fresh basil after reheating. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Variations
- Swap the protein: Thinly sliced chicken breast or thigh works exactly the same way. Shrimp is delicious here too, just stir it in for the last few minutes so it doesn't overcook. If you like this one, my Thai Curry Chicken in the Ninja Foodi recipe using yellow curry with chicken instead of beef.
- Make it vegetarian: Use extra firm tofu or chickpeas in place of the beef, swap the beef broth for vegetable broth, and leave out the fish sauce. Add a little soy sauce for the savory depth the fish sauce was providing.
- Add more vegetables: Snow peas, baby corn, or thinly sliced carrots all belong in this curry. Add the quicker cooking ones on top with the green beans.
- Make it milder or hotter: Use 1 Thai chili or none for a mild curry, or go up to 4 or 5 if you like real heat. Sambal oelek gives you the same heat with more control.
- Change the starch: Serve it over white rice, brown rice, or rice noodles instead of jasmine rice.
- Brighten it differently: A squeeze of lime and a little zest at the end is a good stand in if you have no lemongrass or kaffir lime leaves and no mint either.
More Recipes for Your Ninja Combi
The Combi earns its counter space when you let it cook a whole dinner in one go, the way it does with this curry. These are the recipes to reach for when you want that same one appliance, one meal result. Every one of them is delicious, and not one of them will leave you with a sink full of pans.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Anna says
Love the Red Thai especially make in Ninja 😍🥰