Description
This Thai Beef Curry with Coconut Milk is a flavorful and creamy dish featuring tender beef sirloin simmered in a fragrant red curry sauce with fresh vegetables. Perfect for a quick and satisfying weeknight dinner, this recipe balances spicy, savory, and tangy flavors with a hint of lime for freshness.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef sirloin thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Vegetables and Aromatics
- 1 piece red bell pepper medium, diced
- 2 cups broccoli florets
- 2 pieces large tomatoes chopped
- 1 piece garlic clove minced
- ½ teaspoon ginger grated
- 1 tablespoon cilantro chopped
Sauce
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil divided
Instructions
- Season and sear the beef: Season the beef with sea salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beef slices and sear for about 2 minutes until just browned. Remove from the pan 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 beef, veggies, and curry paste: Return the seared beef to the skillet. Stir in the chopped cilantro and Thai red curry paste. Cook for 1 to 2 minutes, stirring constantly to evenly coat the beef and vegetables with the curry paste.
- Add coconut milk: Pour in the coconut milk and add 1 tablespoon of 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 melded.
- Finish and serve: Adjust seasoning if desired, remove from heat, and serve hot over rice or noodles. Garnish with extra cilantro or lime wedges if preferred.
Notes
- You can substitute beef sirloin with chicken breast or firm tofu for a different protein option.
- Use full-fat coconut milk for a richer and creamier sauce; light coconut milk will yield a lighter dish.
- Add fish sauce or soy sauce for additional saltiness and umami if the dish tastes mild.
- For extra heat, add sliced fresh chili or chili flakes with the vegetables.
- Serve this curry with jasmine rice or rice noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
