Description
A flavorful Thai Beef Curry with tender beef sirloin, vibrant vegetables, and rich coconut milk, perfectly balanced with Thai red curry paste and lime juice for a creamy and spicy main course.
Ingredients
Scale
Beef
- 1 pound beef sirloin thinly sliced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil divided
Vegetables and Aromatics
- 1 piece red bell pepper medium, diced
- 2 cups broccoli florets
- 2 pieces large tomatoes chopped
- 1 piece garlic clove minced
- 1/2 teaspoon ginger grated
- 1 tablespoon cilantro chopped
Sauce & Seasoning
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk
- 1 tablespoon lime juice
Instructions
- Season and sear the beef: Season the beef with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beef and sear for about 2 minutes until just browned. Remove the beef from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Combine the beef, veggies, and curry paste: Return the beef to the skillet with the vegetables. Stir in the chopped cilantro and Thai red curry paste. Cook for 1 to 2 minutes, stirring continuously to coat the beef and vegetables evenly with the curry paste.
- Add coconut milk: Pour in the can of coconut milk and add the lime juice. Stir well and bring the mixture to a gentle simmer. Let it cook for a few more minutes until everything is heated through and the flavors are well combined.
- Finish and serve: Remove the skillet from heat and give the curry a final stir. Serve the Thai beef curry hot, garnished if desired with extra cilantro or lime wedges.
Notes
- Swap the sirloin for chicken or tofu if desired for a different protein option.
- Use full-fat coconut milk for a creamier and richer texture.
- Add fish sauce or soy sauce if you want extra depth and umami flavor in your curry.
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- Serve over jasmine rice or alongside steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
