Thai Beef Curry with Bamboo Shoots
Savor the rich and aromatic flavors of Thai Beef Curry with Bamboo Shoots, a comforting and vibrant dish that captures the essence of authentic Thai cuisine. Tender slices of beef simmer in a velvety coconut milk base infused with bold Thai red curry paste, offering the perfect balance of spicy, creamy, and savory notes. Crunchy bamboo shoots, fragrant kaffir lime leaves, and fresh Thai basil add layers of texture and aroma, creating a dish that’s as visually stunning as it is flavorful. Quick to prepare in just 40 minutes, this curry is ideal for a weeknight dinner or an indulgent weekend treat. Serve it alongside steamed jasmine rice or rice noodles for a restaurant-quality meal that’s sure to impress. Perfect for curry lovers and fans of Thai food alike, this dish is a celebration of bold ingredients and simple cooking techniques.
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Recipe Information
Ingredients
- 500 g Beef sirloin or flank steak
- 400 ml Coconut milk
- 200 g Bamboo shoots (canned, sliced)
- 3 tbsp Thai red curry paste
- 2 tbsp Vegetable oil
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 10 leaves Thai basil leaves
- 3 leaves Kaffir lime leaves (optional)
- 1 piece Red chili (sliced, optional for garnish)
- 100 ml Water
- 0.5 tsp Salt
Instructions
Thinly slice the beef sirloin or flank steak into bite-sized pieces. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai red curry paste to the skillet and stir-fry for 1-2 minutes, or until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste.
Allow the mixture to simmer gently for 2-3 minutes to let the flavors meld together.
Add the sliced beef to the skillet and cook for 3-4 minutes, stirring occasionally, until the beef is just cooked through.
Stir in the bamboo shoots, fish sauce, brown sugar, and water. Mix well and simmer for another 5-7 minutes.
Add the kaffir lime leaves, if using, and taste the curry. Adjust the seasoning with salt if needed.
Just before removing the curry from the heat, stir in the Thai basil leaves.
Serve the curry hot, garnished with sliced red chili if desired. Pair with steamed jasmine rice or rice noodles for a complete meal.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 41.3 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3266 mg | 69% | |
*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.
