Thai Beef Curry
Savor the bold and aromatic flavors of Thai cuisine with this irresistible Thai Beef Curry recipe. Tender beef, perfectly seasoned, is simmered in a rich and creamy coconut milk base infused with red curry paste, fresh ginger, and garlic for an effortlessly flavorful dish. Bright vegetables like carrots, red bell peppers, and nutrient-packed baby spinach add vibrant color and wholesome goodness, while a touch of fish sauce, lime juice, and brown sugar delivers the perfect balance of savory, tangy, and sweet. Garnished with fresh cilantro and served over fluffy jasmine rice, this quick and easy 45-minute recipe is an ideal weeknight dinner or an exotic indulgence for any occasion. Perfect for fans of Thai comfort food, this dish is sure to win hearts with every spicy, fragrant bite!
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Recipe Information
Ingredients
- 500 g beef (sirloin or chuck, cut into bite-sized pieces)
- 2 tbsp coconut oil (or vegetable oil)
- 1 medium yellow onion (sliced)
- 4 cloves minced garlic
- 1 tbsp fresh ginger (grated)
- 3 tbsp red curry paste
- 400 ml coconut milk (full-fat)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 medium carrot (sliced into thin rounds)
- 1 medium red bell pepper (sliced into strips)
- 100 g baby spinach
- 2 tbsp fresh cilantro (chopped, for garnish)
- 4 cups jasmine rice (cooked, for serving)
Instructions
Heat the coconut oil in a large pan or wok over medium-high heat.
Add the sliced onions and sauté until they become translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the red curry paste and cook while stirring to release its flavors, about 2 minutes.
Add the beef pieces to the pan and cook until browned on all sides, about 5 minutes.
Reduce the heat to medium and pour in the coconut milk, stirring to combine the curry paste and milk.
Stir in the fish sauce, brown sugar, and lime juice, allowing the flavors to meld together.
Add the sliced carrots and bell peppers, cooking until tender, about 7-10 minutes.
Stir in the baby spinach and allow it to wilt, about 1-2 minutes.
Taste the curry and adjust seasoning if needed, adding more fish sauce or sugar as desired.
Serve the Thai Beef Curry over cooked jasmine rice, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
4076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 44.1 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 4041 mg | 86% | |
*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.
