Beef Thai Curry

Dive into the rich, aromatic flavors of this Beef Thai Curry, a perfect balance of spice, creaminess, and hearty ingredients. Tender slices of beef sirloin are simmered in a fragrant red Thai curry paste and creamy coconut milk, enhanced with umami-rich fish sauce, a touch of sweet brown sugar, and zesty lime leaves. Packed with vibrant vegetables like red bell peppers, green beans, and bamboo shoots, this dish delivers both taste and texture. Garnished with fresh basil leaves and served over fluffy jasmine rice, it's a quick and satisfying meal ideal for weeknight dinners or casual entertaining. Ready in under an hour, this recipe brings the authentic taste of Thailand straight to your kitchen!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams beef sirloin, thinly sliced
• 2 tablespoons cooking oil
• 3 tablespoons red Thai curry paste
• 400 ml coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 5 leaves lime leaves, finely sliced
• 1 medium red bell pepper, sliced
• 100 grams green beans, trimmed
• 200 grams bamboo shoots, drained
• 1 handful fresh basil leaves
• 0 to taste salt
• 300 grams jasmine rice
• 600 ml water

Directions

Step 1

Start by cooking the jasmine rice: Rinse 300 grams of jasmine rice under cold water until the water runs clear. Combine the rice with 600 ml of water in a medium saucepan. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand covered for another 10 minutes.

Step 2

While the rice is cooking, heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.

Step 3

Add 3 tablespoons of red Thai curry paste to the hot oil and stir-fry for about 2 minutes, or until fragrant.

Step 4

Add the 500 grams of thinly sliced beef to the pan and cook for about 3-4 minutes until the beef is browned.

Step 5

Pour in 400 ml of coconut milk and bring to a simmer. Stir in 2 tablespoons of fish sauce and 1 tablespoon of brown sugar.

Step 6

Add 5 finely sliced lime leaves, 1 sliced red bell pepper, 100 grams of trimmed green beans, and 200 grams of drained bamboo shoots to the curry. Stir to combine.

Step 7

Reduce the heat to low and let the curry simmer for about 15 minutes, stirring occasionally, until the vegetables are tender crisp.

Step 8

Taste the curry and adjust seasoning with salt if needed.

Step 9

Just before serving, stir in a handful of fresh basil leaves.

Step 10

Serve the beef Thai curry hot over the cooked jasmine rice.

Nutrition Facts

Serving size	2360.2 grams (2360.2g)

Amount per serving	% Daily Value*
Calories	2313

Total Fat 108.70g	139%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 0.00g
Cholesterol 350mg	117%
Sodium 6178mg	269%
Total Carbohydrate 175.80g	64%
Dietary Fiber 15.00g	54%
Total Sugars 55.20g
Protein 151.00g	302%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 20mg	109%
Potassium 3953mg	84%

*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.

Source of Calories

Fat: 42.8%

Protein: 26.4%

Carbs: 30.8%