Pad Ped Nuea Stir Fried Curry Beef with Long Beans
Spice up your dinner table with Pad Ped Nuea, a bold and aromatic stir-fried curry beef with long beans. This classic Thai dish combines tender slices of beef cooked in a rich red curry paste blended with creamy coconut milk, creating a perfect balance of spice, sweetness, and savory depth. Crisp long beans and fragrant kaffir lime leaves add vibrant color and freshness, while a touch of fish sauce and palm sugar enhances the authentic Thai flavor profile. Ready in just 25 minutes, this quick and satisfying meal is ideal for weeknights yet impressive enough to serve guests. Garnish with fresh Thai basil and red chili for a burst of flavor and elegance, and pair it with steamed jasmine rice for a truly indulgent experience. Perfect for lovers of Thai cuisine, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 grams Beef (sirloin or flank steak), thinly sliced
- 150 grams Long beans, trimmed and cut into 2-inch pieces
- 3 tablespoons Red curry paste
- 200 milliliters Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- 2 leaves Kaffir lime leaves, finely sliced
- 2 tablespoons Vegetable oil
- 1 piece Fresh red chili, thinly sliced (optional, for garnish)
- 10 leaves Thai basil leaves (optional, for garnish)
Instructions
1. Prepare all your ingredients by slicing the beef thinly, trimming and cutting the long beans, and finely slicing the kaffir lime leaves. If using Thai basil and red chilies for garnish, have them ready as well.
2. Heat the vegetable oil in a wok or large skillet over medium heat.
3. Add the red curry paste to the wok and stir-fry for 1-2 minutes until fragrant.
4. Pour in the coconut milk and stir well to combine with the curry paste, allowing the mixture to come to a gentle simmer.
5. Add the sliced beef to the wok and cook for 2-3 minutes, stirring frequently, until the beef is just cooked through.
6. Stir in the fish sauce and palm sugar, adjusting the seasoning if necessary. The flavor should be a balance of salty, sweet, and spicy.
7. Add the long beans to the wok and cook for 2-3 minutes, or until they are just tender but still crisp.
8. Toss in the sliced kaffir lime leaves and stir to combine. Remove the wok from the heat.
9. Transfer the Pad Ped Nuea to a serving dish and garnish with thinly sliced red chili and Thai basil leaves, if desired.
10. Serve hot with steamed jasmine rice and enjoy!
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 17.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 865 mg | 18% | |
*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.
