Thai Beef Curry Recipe
One pan, 30 minutes, and a handful of ingredients are all you need to make restaurant-quality Thai red beef curry at home!
Servings 6
Calories 231kcal
Ingredients
- 1 13.5-ounce can unsweetened coconut milk
- juice of ½ lime
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar, firmly packed
- 4 tablespoons canola oil
- ½ yellow onion, thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- 4 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon Thai red curry paste
- 1 pound top sirloin steak, cut against the grain into thin bite-sized strips
- 2 tablespoons roasted peanuts, chopped
- 1 cup slivered fresh Thai basil
- sliced fresh red chiles and more lime wedges, for serving
Instructions
- In a small bowl, mix the coconut milk, lime juice, fish sauce, and brown sugar.
- Heat a large skillet over medium-high heat until hot and add 2 tablespoons of the canola oil. Add onion, bell pepper, and green beans and stir-fry just until tender, about 3 minutes. Transfer to a bowl.
- Add the remaining 2 tablespoons oil and the curry paste to the skillet and stir-fry for 1 minute. Stir in the coconut milk mixture, bring to a gentle boil, and cook until the sauce begins to thicken, 5-7 minutes. Return the vegetables to the skillet, stir in the beef, and simmer until the beef is cooked through, about 2 minutes. Add the Thai basil and top with peanuts. Serve with lime wedges, white rice, and more Thai basil.
Nutrition
Calories: 231kcal | Carbohydrates: 8g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 531mg | Potassium: 405mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1047IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 2mg