Red Thai Beef Curry
Dive into the bold and aromatic flavors of Red Thai Beef Curry, a vibrant dish that's perfect for weeknight dinners or special occasions. This recipe combines tender slices of beef sirloin simmered in a luxurious coconut milk-based sauce, infused with the zesty kick of red Thai curry paste. Sweet and savory notes from fish sauce and brown sugar balance the spice, while fresh vegetables like red bell peppers, green beans, and carrots add a crisp, colorful touch. Fragrant kaffir lime leaves and fresh basil elevate the dish, offering a true taste of Thailand in every bite. Finished with a squeeze of lime for brightness and served over fluffy jasmine rice, this quick and easy curry is ready in just 40 minutes and promises a satisfying, restaurant-quality experience at home. Perfect for curry enthusiasts and those seeking authentic Thai flavors!
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Recipe Information
Ingredients
- 500 g beef sirloin (sliced thinly)
- 3 tablespoons red Thai curry paste
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 large red bell pepper (sliced into thin strips)
- 150 g green beans (trimmed)
- 1 medium carrot (thinly sliced on the diagonal)
- 4 leaves kafir lime leaves (optional, torn into pieces)
- 10 leaves fresh basil leaves
- 1 piece lime (cut into wedges)
- 4 servings jasmine rice (cooked, for serving)
Instructions
Heat the vegetable oil in a large wok or deep skillet over medium heat.
Add the red Thai curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Slowly pour in the coconut milk and stir well to combine with the curry paste.
Bring the mixture to a gentle simmer, then add the sliced beef. Cook for 5-7 minutes until the beef begins to cook through.
Add the fish sauce and brown sugar, stirring well to incorporate.
Add the red bell pepper, green beans, carrot, and torn kafir lime leaves (if using). Simmer for another 8-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the fresh basil leaves just before serving.
Serve hot over cooked jasmine rice, with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 15.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 846 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.
