Low Fat Beef Thai Curry
Savor the vibrant flavors of this Low Fat Beef Thai Curry, a healthy twist on a classic Thai dish. Made with lean beef steak and packed with colorful vegetables like bell peppers, carrots, and onion, this recipe delivers bold taste without the extra calories. Light coconut milk, aromatic Thai red curry paste, fresh basil, and zesty lime juice create a creamy, fragrant sauce that's perfectly balanced with hints of ginger, garlic, and soy sauce. Ready in just 50 minutes, this wholesome curry is ideal for busy weeknights and pairs beautifully with steamed rice or rice noodles. Experience the essence of Thai cuisine guilt-free with this nourishing, easy-to-make recipe!
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Recipe Information
Ingredients
- 400 grams lean beef steak (such as sirloin or eye round)
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 large carrot
- 1 medium onion
- 1 cup fresh basil leaves
- 400 ml light coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 inch piece fresh ginger
- 3 garlic cloves
- 1 lime
- cooking oil spray
Instructions
Thinly slice the lean beef steak across the grain and set aside.
Slice the red and green bell peppers into thin strips. Peel and thinly slice the carrot. Chop the onion into wedges. Set the vegetables aside.
Peel and finely grate the fresh ginger. Mince the garlic cloves.
In a large non-stick pan or wok, apply a light coating of cooking oil spray and heat over medium-high heat.
Add the onion, ginger, and garlic to the pan and sauté for about 2 minutes until fragrant.
Add the beef slices and stir-fry for another 3-5 minutes until the beef is browned on all sides but not completely cooked through.
Stir in the curry paste, ensuring the beef is well-coated, and cook for another minute.
Pour in the light coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
Add the sliced bell peppers and carrot to the curry, stirring to submerge them in the sauce. Cover and simmer for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.
Stir in the fresh basil leaves and cook for an additional 2 minutes.
Squeeze the juice of the lime over the curry and stir to combine.
Taste and adjust the seasoning if needed, adding more fish sauce or sugar to balance the flavors to your preference.
Serve hot with steamed rice or rice noodles for a fulfilling, low-fat meal.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 28.4 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3000 mg | 64% | |
*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.
