Thai Beef Curry
This vibrant Thai beef curry combines tender beef with a rich, creamy coconut and red curry sauce. Packed with flavor, it's a quick and easy main dish that delivers the bold, delicious taste of Thailand to your table!
Servings: 4 servings
Calories: 442kcal
Ingredients
- 1 pound beef flank steak, cut into strips
- 2 tablespoons red curry paste divided
- 1 teaspoon corn starch
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable or canola oil
- 1 tablespoon fresh minced ginger
- 1 teaspoon fresh minced garlic
- 1 cup coconut milk
- 1 cup beef stock
- 1 cup broccoli florets
- 3/4 cup bell pepper cut into 1 inch chunks
- 3/4 cup carrots sliced
- 1/2 cup celery sliced
- 1 cup sugar snap peas
- 3/4 cup sliced green onions
- 3 tablespoons fresh cilantro chopped
Instructions
- In a small mixing bowl, combine 1 tablespoon of the red curry paste with the cornstarch, salt, pepper and water. Stir to mix and thicken the mixture.2 tablespoons red curry paste, 1 teaspoon corn starch, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon water
- Add the steak and mix so that the mixture completely covers the beef. Let stand for 5 minutes.1 pound beef flank steak, cut into strips
- In your skillet, add the vegetable oil and heat on medium until the oil is sizzling.1 tablespoon vegetable or canola oil
- Add the beef to the skillet in an even layer and cook on medium heat until brown, approximately 4 minutes. Flip the beef and cook for an additional 2-3 minutes or until just cooked through. If you cannot fit all the beef in a single layer, do it in batches. Once cooked, transfer to a plate for now.
- In the same pan, add the remaining red curry paste, the fresh ginger and the fresh garlic. Fry for 2 minutes.1 tablespoon fresh minced ginger, 1 teaspoon fresh minced garlic
- Add the coconut milk and beef stock and bring to a boil, about 5 minutes.1 cup coconut milk, 1 cup beef stock
- Add the bell pepper, celery, carrots, broccoli and sugar snap peas. Reduce the heat to maintain a simmer and cook until the vegetables are tender crisp, about 10 minutes.1 cup broccoli florets, 3/4 cup bell pepper, 3/4 cup carrots, 1 cup sugar snap peas, 1/2 cup celery
- Return the beef to the pan and cook for a few minutes until the beef is warmed up.
- Remove from heat and stir in the green onions and cilantro.3/4 cup sliced green onions, 3 tablespoons fresh cilantro
- Serve immediately over rice or noodles.
Nutrition
Serving: 1serving | Calories: 442kcal | Carbohydrates: 13g | Protein: 28g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 516mg | Potassium: 896mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6756IU | Vitamin C: 78mg | Calcium: 86mg | Iron: 5mg