Thai Beef Curry

5.0

(2)

2 Reviews

2 Photos

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Submitted by Betty McCommon

Updated on July 21, 2024

close up view of Thai Beef Curry over white rice on a blue and white plate, with chopsticks

2

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste (Optional)
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Directions

Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Cook’s Note

You can use tenderloin steak instead of sirloin, and 2 tablespoons peanut butter instead of peanut sauce, if desired.

Season to taste. The beauty of this is you can you add more spice. I really don't like things too spicy, and this was perfect.

My daughter made it with shrimp when we told her about it and said it was good, too.

Nutrition Facts (per serving)

377	Calories
28g	Fat
11g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 377
% Daily Value *
Total Fat 28g	35%
Saturated Fat 16g	80%
Cholesterol 49mg	16%
Sodium 800mg	35%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 24g	48%
Vitamin C 26mg	28%
Calcium 43mg	3%
Iron 4mg	22%
Potassium 559mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection