Beef Thai Curry
Experience the bold and aromatic flavors of Thailand with this irresistible Beef Thai Curry recipe, a perfect harmony of savory, spicy, and creamy notes. Tender slices of beef sirloin are simmered in a luscious coconut milk sauce infused with red Thai curry paste, fish sauce, and a touch of brown sugar for balance. Vibrant veggies like red bell pepper, green beans, and bamboo shoots are added for texture and color, while fresh basil and finely sliced lime leaves bring a fragrant finish. Serve this mouthwatering curry over fluffy jasmine rice for a wholesome and satisfying meal that’s ready in under an hour. Perfect for weeknight dinners or exotic culinary adventures, this dish is sure to transport your taste buds straight to the bustling streets of Thailand. Keywords: Beef Thai Curry, Thai coconut curry, easy weeknight dinner, authentic Thai recipe, curry with jasmine rice.
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 2 tablespoons cooking oil
- 3 tablespoons red Thai curry paste
- 400 ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 5 leaves lime leaves, finely sliced
- 1 medium red bell pepper, sliced
- 100 grams green beans, trimmed
- 200 grams bamboo shoots, drained
- 1 handful fresh basil leaves
- to taste salt
- 300 grams jasmine rice
- 600 ml water
Instructions
Start by cooking the jasmine rice: Rinse 300 grams of jasmine rice under cold water until the water runs clear. Combine the rice with 600 ml of water in a medium saucepan. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand covered for another 10 minutes.
While the rice is cooking, heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
Add 3 tablespoons of red Thai curry paste to the hot oil and stir-fry for about 2 minutes, or until fragrant.
Add the 500 grams of thinly sliced beef to the pan and cook for about 3-4 minutes until the beef is browned.
Pour in 400 ml of coconut milk and bring to a simmer. Stir in 2 tablespoons of fish sauce and 1 tablespoon of brown sugar.
Add 5 finely sliced lime leaves, 1 sliced red bell pepper, 100 grams of trimmed green beans, and 200 grams of drained bamboo shoots to the curry. Stir to combine.
Reduce the heat to low and let the curry simmer for about 15 minutes, stirring occasionally, until the vegetables are tender crisp.
Taste the curry and adjust seasoning with salt if needed.
Just before serving, stir in a handful of fresh basil leaves.
Serve the beef Thai curry hot over the cooked jasmine rice.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 14.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
