Thai Stir Fry Beef Curry
Indulge in the bold and aromatic flavors of Thai cuisine with this irresistible Thai Stir Fry Beef Curry. Perfectly tender slices of beef sautéed with a fragrant mix of garlic, ginger, and creamy coconut milk come alive with the zesty kick of red curry paste. Crisp vegetables like red bell peppers and green beans add vibrant color and crunch, while a balance of fish sauce and brown sugar creates a savory, slightly sweet sauce that clings beautifully to every bite. Ready in just 30 minutes, this quick and easy dish is perfect for busy weeknights yet impressive enough for entertaining. Serve this flavorful curry over steamed rice and garnish with fresh Thai basil leaves and lime wedges to add a refreshing, citrusy finishing touch. It's the ultimate one-skillet recipe to satisfy your craving for authentic Thai flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Beef (sirloin or flank steak, thinly sliced)
- 400 ml Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 medium Onion (sliced)
- 1 large Red bell pepper (sliced into thin strips)
- 100 grams Green beans (trimmed)
- 10 pieces Thai basil leaves (optional, for garnish)
- 1 whole Lime (cut into wedges)
- 4 cups Rice (cooked, for serving)
Instructions
Cut the beef into thin slices against the grain to ensure tenderness. Set aside.
In a small bowl, combine the fish sauce and brown sugar. Mix until the sugar dissolves and set it aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips in batches, cooking for 1-2 minutes per side or until browned. Remove the beef and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic, grated ginger, and curry paste. Stir-fry for 30 seconds to release the aromas.
Add the sliced onion, red bell pepper, and green beans to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften but remain crisp.
Pour in the coconut milk and the fish sauce mixture. Stir well to combine, and let it simmer for 2-3 minutes to allow the flavors to meld together.
Return the cooked beef to the skillet and toss to coat in the curry sauce. Simmer for an additional 2 minutes to heat the beef through.
Taste the curry and adjust seasoning if needed by adding more fish sauce or a pinch of sugar.
Remove the skillet from the heat and garnish with Thai basil leaves, if using.
Serve the Thai Stir Fry Beef Curry hot with steamed rice and lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 15.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 806 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.
