Spicy Thai Beef Curry
Dive into the bold, aromatic flavors of Spicy Thai Beef Curry, a dish that perfectly balances heat, creaminess, and savory umami. This quick and easy recipe pairs tender slices of beef sirloin with a rich and spicy red curry sauce made with vibrant red curry paste, creamy coconut milk, and the fragrant notes of kefir lime leaves and Thai basil. Crunchy bamboo shoots, sweet julienned carrots, and soft onions add delightful texture, while fish sauce and palm sugar create the ideal harmony of salty and sweet. Ready in just 40 minutes, this restaurant-quality curry is perfect for weeknight dinners or special occasions. Serve it over steaming jasmine rice for a satisfying and authentic Thai meal your taste buds will thank you for.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams beef sirloin (thinly sliced)
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 4 kefir lime leaves (finely sliced)
- 2 red chili peppers (sliced, optional for extra heat)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 15 leaves Thai basil leaves
- 250 grams bamboo shoots (drained and sliced)
- 1 carrot (julienned)
- 1 onion (sliced)
- 4 cups jasmine rice (cooked, for serving)
- 1 teaspoon salt
Instructions
Prepare all the ingredients by slicing the beef, vegetables, and chilies as needed. Have all items measured and ready to go.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant, ensuring it's evenly combined with the oil.
Slowly pour in the coconut milk while stirring. Allow it to come to a gentle simmer, fully incorporating the curry paste into the milk.
Add the sliced beef to the curry and cook for 4-5 minutes, stirring occasionally to ensure even cooking.
Stir in the bamboo shoots, carrot, onion, and any other desired vegetables. Let them cook for 5-7 minutes until tender but still slightly crisp.
Mix in the fish sauce, palm sugar, kefir lime leaves, salt, and optional red chili peppers. Taste and adjust the seasoning as needed.
Allow the curry to simmer for another 5 minutes, letting the flavors meld together. Stir occasionally to prevent sticking.
Turn off the heat and add the Thai basil leaves, gently stirring them into the curry.
Serve the spicy Thai beef curry hot over jasmine rice. Garnish with additional chili slices or fresh herbs if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 14.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1109 mg | 24% | |
*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.
