Stolen Thai Beef Curry
Get ready to transport your taste buds to the streets of Thailand with this vibrant and comforting Stolen Thai Beef Curry. This one-pot dish combines tender chunks of beef, creamy coconut milk, and the bold, aromatic kick of red curry paste for an authentic Thai experience in under an hour. Brightly colored vegetables like red bell pepper, carrot, and baby corn add a delightful crunch, while Thai basil and optional Kaffir lime leaves infuse the curry with a floral, citrusy fragrance. With just the right balance of sweet, savory, and spicy, this curry is perfect when served over fluffy jasmine rice and garnished with lime slices and fresh chilies for a restaurant-quality meal at home. Whether you're craving a cozy weeknight dinner or an impressive dish to share, this homemade Thai curry recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 500 grams beef sirloin or chuck (cut into 1-inch cubes)
- 400 ml coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 250 ml water
- 1 large red bell pepper (sliced thinly)
- 1 large carrot (sliced thinly)
- 150 grams baby corn
- 10 leaves basil leaves (Thai basil preferred)
- 4 Kaffir lime leaves (optional, torn into pieces)
- 1 lime (sliced for garnish)
- 2 Thai chili (optional, for extra heat)
- 4 servings cooked jasmine rice (for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat.
Add the cubed beef and sear on all sides until browned, about 5 minutes. Remove the beef and set aside.
Lower the heat slightly and add the red curry paste to the pan. Stir-fry the paste for 1-2 minutes until fragrant.
Pour in the coconut milk and water, stirring to combine with the curry paste.
Add the fish sauce and brown sugar. Stir well and bring the mixture to a gentle simmer.
Return the beef to the pan. Cover and let the curry simmer over low heat for about 25-30 minutes, or until the beef is tender, stirring occasionally.
Add the red bell pepper, carrot, and baby corn to the pot. Stir to combine and cook for an additional 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the basil leaves and torn Kaffir lime leaves, letting them wilt slightly into the curry.
Taste and adjust seasoning if needed, adding more fish sauce for saltiness or brown sugar for sweetness.
Serve hot over cooked jasmine rice, garnished with lime slices and optional sliced Thai chili for heat.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 789 mg | 17% | |
*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.
