برچسب: Curry

This 30-minute Thai beef curry recipe features tender slices of steak and a medley of vegetables swimming in a fragrant red curry sauce. Everything gets cooked in the same skillet for layers upon layers of flavor — and fewer dirty dishes!

Making restaurant-quality Thai red curry at home requires just one skillet, a handful of basic ingredients, and 30 minutes of your time. Seriously, that’s it!

The red curry sauce is just spicy enough to let you know that, hey, I’m eating curry, but the heat level is still family-friendly.

This is an easy recipe to customize using whatever veggies you have in the fridge. Bell peppers, onion, and green beans are my go-to’s when I want crisp-tender perfection, but use what you have!

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

• Top sirloin steak — Remains more tender and juicy than regular sirloin steak, but you can use the two interchangeably in this recipe.
• Coconut milk — Choose a full-fat, canned variety for maximum creaminess.
• Lime juice — A little acidity wakes up the curry and balances out the rich coconut milk.
• Fish sauce — Is full of salty, pungent, umami flavor. It will not make your curry taste like fish. This is the secret ingredient that will make your homemade Thai beef curry taste like it came from a restaurant.
• Brown sugar — Some sweetness is key to rounding out the flavors of the sauce.
• Red curry paste — Some Thai curry pastes are spicier than others, so start with 1 tablespoon as instructed and add more if needed.
• Canola oil — Has a high smoke point, which is important when stir-frying. Feel free to replace with coconut oil.
• Vegetables — I used thinly sliced onion, bell pepper, and green beans, but use your favorites.
• Thai basil + peanuts — The perfect garnishes for an authentic tasting red beef curry. Thai basil is the slightly spicy cousin to Italian basil; you can use both in this recipe, but Thai basil is best.

How to Make Thai Beef Curry

1. Stir-fry the vegetables. You want the skillet to be nice and hot before you add the oil and vegetables. If you sliced the onion and peppers thinly, they should only need about 3 minutes to reach that perfect crisp-tender stage. Remove them to a plate to prevent them from cooking further.
2. Make the curry sauce. Cook the red curry paste in a little oil to release some of its flavors and wake up all those spices. Once you stir in the coconut milk, lime, brown sugar, and fish sauce, the mixture needs to simmer for about 5 minutes to thicken up.

3. Cook the beef. Return the veggies to the skillet, then add the raw steak. The sliced steak will cook in about 2 minutes, so don’t walk away from the stove!
4. Garnish and serve. Sprinkle a generous amount of Thai basil and chopped peanuts over the beef curry before digging in.

FAQs

Storage Tips

Curry is one of the few dishes that gets better with age! Let any leftover beef curry cool before transferring it to an airtight container. It should last up to 5 days in the fridge without issue.

What to Serve With Beef Coconut Curry

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.