Low Fat Beef Thai Curry

Indulge in the bold, aromatic flavors of this Low Fat Beef Thai Curry, a lighter twist on a classic favorite that's perfect for health-conscious food lovers. Made with tender slices of lean beef, vibrant veggies like bell peppers and carrots, and a rich yet guilt-free light coconut milk base, this recipe bursts with authentic Thai flair. Spiced with fragrant red curry paste, fresh ginger, and basil, every bite delivers a balance of heat and sweetness, while lime juice adds a zesty finish. Ready in under an hour, this wholesome curry pairs effortlessly with steamed rice or rice noodles, making it an ideal choice for both weeknight dinners and meal prepping. Packed with flavor yet low in fat, it's a satisfying way to enjoy Thai cuisine without compromise.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams lean beef steak (such as sirloin or eye round)
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 large carrot
• 1 medium onion
• 1 cup fresh basil leaves
• 400 ml light coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 inch piece fresh ginger
• 3 garlic cloves
• 1 lime
• 0 cooking oil spray

Directions

Step 1

Thinly slice the lean beef steak across the grain and set aside.

Step 2

Slice the red and green bell peppers into thin strips. Peel and thinly slice the carrot. Chop the onion into wedges. Set the vegetables aside.

Step 3

Peel and finely grate the fresh ginger. Mince the garlic cloves.

Step 4

In a large non-stick pan or wok, apply a light coating of cooking oil spray and heat over medium-high heat.

Step 5

Add the onion, ginger, and garlic to the pan and sauté for about 2 minutes until fragrant.

Step 6

Add the beef slices and stir-fry for another 3-5 minutes until the beef is browned on all sides but not completely cooked through.

Step 7

Stir in the curry paste, ensuring the beef is well-coated, and cook for another minute.

Step 8

Pour in the light coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine and bring to a gentle simmer.

Step 9

Add the sliced bell peppers and carrot to the curry, stirring to submerge them in the sauce. Cover and simmer for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 10

Stir in the fresh basil leaves and cook for an additional 2 minutes.

Step 11

Squeeze the juice of the lime over the curry and stir to combine.

Step 12

Taste and adjust the seasoning if needed, adding more fish sauce or sugar to balance the flavors to your preference.

Step 13

Serve hot with steamed rice or rice noodles for a fulfilling, low-fat meal.

Nutrition Facts

Serving size	(1478.7g)

Amount per serving	% Daily Value*
Calories	1150.0

Total Fat 41.4g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 280mg	0%
Sodium 2867.3mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 14.3g	0%
Total Sugars 28.4g
Protein 117.6g	0%

Vitamin D 0IU	0%
Calcium 249.1mg	0%
Iron 21.3mg	0%
Potassium 2999.8mg	0%

*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: 33.3%

Protein: 42.0%

Carbs: 24.7%