Gluten-Free Beef Thai Curry
Transform your weeknight meals with this irresistible Gluten-Free Beef Thai Curry, a fragrant and flavorful dish bursting with authentic Thai-inspired ingredients. Tender beef sirloin is stir-fried to perfection and simmered in a creamy coconut milk base infused with bold, gluten-free red curry paste, aromatic garlic, and zesty ginger. Vibrant red and green bell peppers, onions, and fresh basil leaves add a delightful medley of textures and colors, while gluten-free fish sauce and soy sauce bring depth and umami. Finished with a squeeze of lime juice and a garnish of chopped cilantro, this savory and slightly sweet curry is perfect for serving over steamed jasmine rice or gluten-free noodles. Ready in under an hour and tailored for gluten-free diets, this recipe strikes a balance between quick, hearty, and delicious—a true crowd-pleaser for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 400 ml coconut milk
- 3 tablespoons red curry paste (gluten-free)
- 2 tablespoons fish sauce (gluten-free)
- 1 tablespoon brown sugar
- 15 pieces fresh basil leaves
- 1 large, sliced red bell pepper
- 1 large, sliced green bell pepper
- 1 medium, sliced onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons lime juice
- 2 tablespoons cooking oil
- 10 grams, chopped cilantro leaves
- 1 tablespoon gluten-free soy sauce
- 100 ml water
Instructions
Start by slicing the beef sirloin into thin strips, about 1-inch wide, ensuring that the slices are of even thickness for uniform cooking.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for about 3-4 minutes or until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of cooking oil. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the gluten-free red curry paste to the skillet and stir for about 1 minute to release the aromas.
Pour in the coconut milk and water, stirring to combine with the curry paste. Bring to a gentle simmer.
Add the fish sauce, brown sugar, and gluten-free soy sauce, continuing to stir for another 2 minutes.
Return the beef to the skillet, followed by the sliced red and green bell peppers and sliced onion. Stir well to combine.
Simmer the curry over medium heat for about 10-12 minutes or until the vegetables are tender and the beef is fully cooked.
Stir in the lime juice and basil leaves, and let them cook for an additional 2-3 minutes.
Check the seasoning and adjust with more fish sauce or sugar if needed.
Once satisfied with the taste, remove the curry from the heat. Garnish with fresh chopped cilantro before serving.
Serve the gluten-free beef Thai curry hot, with steamed jasmine rice or gluten-free rice noodles as per preference.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 58.2 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3447 mg | 73% | |
*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.
