Red Curry Beef Tostadas

Instructions

1. Prepare the tortillas
   Preheat oven to 375°F (190°C). Brush both sides of tortillas lightly with 1 tablespoon of vegetable oil. Place tortillas on a baking sheet and bake for 8-10 minutes, flipping halfway through, until crispy and golden brown. Set aside.
2. Brown the beef
   Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
3. Create the curry base
   Add the minced garlic to the beef and cook for 30 seconds until fragrant. Add the red curry paste and stir to coat the beef, cooking for about 1 minute to release the flavors.
4. Add vegetables and liquids
   Add the sliced red bell pepper and red onion to the skillet. Cook for 3-4 minutes until they begin to soften. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
5. Simmer the curry
   Reduce heat to medium-low and simmer the curry mixture for 10-12 minutes, until the sauce has thickened and vegetables are tender. Stir occasionally to prevent sticking.
6. Assemble the tostadas
   Place the crispy tortillas on serving plates. Top each with a generous portion of the red curry beef mixture, spreading it evenly across the tortilla.
7. Garnish and serve
   Sprinkle chopped cilantro and sliced green onions over each tostada. Serve immediately with lime wedges on the side for squeezing over the top just before eating.