Meiling's Yummy Thai Red Curry with Beef
Get ready to elevate your dinner game with Meiling's Yummy Thai Red Curry with Beef, a bold and flavorful dish that brings authentic Thai cuisine to your table. This hearty recipe features tender slices of beef sirloin simmered in a creamy coconut milk base infused with fragrant Thai red curry paste, creating a perfect balance of spice and richness. Bright pops of freshness come from an array of colorful vegetables—red bell pepper, green beans, and carrot—while fish sauce, brown sugar, and shredded lime leaves add layers of savory depth and subtle sweetness. Tossed with fresh basil and served over steaming jasmine rice, this dish is easy to prepare in under an hour, perfect for busy weeknights or an impressive meal to share with friends. If you’re craving a restaurant-quality Thai curry at home, this recipe is your new go-to.
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Ingredients
- 500 grams Beef sirloin, thinly sliced
- 400 ml Coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper, sliced
- 150 grams Green beans, trimmed
- 1 medium Carrot, julienned
- 2 leaves Lime leaves, finely shredded
- 10 leaves Fresh basil leaves
- 4 servings Jasmine rice, cooked
Directions
Step 1
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 2
Add the Thai red curry paste and sauté for 2 minutes, stirring constantly, until fragrant.
Step 3
Slowly pour in half of the coconut milk and whisk to combine with the curry paste. Let it simmer for 2–3 minutes until the mixture thickens slightly.
Step 4
Add the sliced beef to the skillet and stir to coat with the curry sauce. Cook for 5–7 minutes until the beef is browned and partially cooked through.
Step 5
Pour in the remaining coconut milk and stir well. Bring the mixture to a gentle simmer.
Step 6
Stir in the fish sauce, brown sugar, and lime leaves. Adjust the seasoning to taste if needed.
Step 7
Add the sliced red bell pepper, green beans, and julienned carrot. Cook for 5–7 minutes until the vegetables are tender but still crisp.
Step 8
Remove the skillet from heat and stir in the fresh basil leaves.
Step 9
Serve the red curry hot over cooked jasmine rice, garnished with additional fresh basil if desired.
Nutrition Facts
| Serving size | (1910g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2661.5 |
| Total Fat 106.6g | 0% |
| Saturated Fat 35.2g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 350mg | 0% |
| Sodium 4063.6mg | 0% |
| Total Carbohydrate 260.3g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 53.0g | |
| Protein 155.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 285.9mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 3229.8mg | 0% |
Source of Calories