Servings
Font
Back
0 from 3 votes

Easy Steak Curry

Customize this easy Thai red steak curry to your heart's delight using different vegetables or curry paste! Serve it up with your choice of steamed rice or cauliflower rice for a delicious meal!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 906 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 2 Tbsp avocado oil
  • 1 pound NY strip steak cut into strips*
  • 1 small yellow onion chopped
  • 2 carrots chopped
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • 4 large cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • 2 (15-oz) cans full-fat coconut milk
  • 2 tsp fish sauce optional
  • 4 Tbsp red curry paste**
  • 1 tsp sea salt to taste
  • Thai basil leaves optional

Instructions

    Cup of Yum
  1. Heat one tablespoon of avocado oil in a large nonstick skillet on the stove top over high heat. I use a 12-inch skillet with a deep lip to hold a lot of volume. If you don’t have a skillet this large, you can use a large thick-bottomed pot such as a Dutch oven or a wok. Allow the oil to heat up for a few minutes, until it is sizzling hot.
  2. Transfer the strips of steak on the hot surface and arrange them in a single layer.
  3. Brown the steak for a few minutes untouched, then give the strips a stir and continue browning until they reach your desired level of golden brown crisp on the outside. There is no need to cook the steak through just yet. Transfer the seared steak to a plate and set aside while you prepare the rest of the recipe.
  4. If need be, wipe out the skillet if there are lots of browned bits stuck to it and add the second tablespoon of avocado oil. Heat over medium-high heat.
  5. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 to 5 minutes.
  6. Stir in the rest of the vegetables (chopped carrots, zucchini, bell pepper, garlic, and fresh ginger). Cook for another 2 to 3 minutes to allow the vegetables to soften slightly.
  7. Pour the coconut milk into the skillet, along with the fish sauce and red curry paste and stir well. Bring the mixture to a full boil. Cook, stirring occasionally, until the vegetables have reached your desired level of doneness (for me, this is about 8 minutes).
  8. Once the veggies are cooked to your liking, add in the seared steak and stir well to incorporate. Continue cooking and stirring just until the steak is heated through. If you’d like, stir in some fresh Thai basil leaves. Taste the curry and add sea salt and black pepper to your personal taste. You can also add more curry paste or a drizzle of lime juice or lemon juice.
  9. Serve steak curry with steamed brown rice or white rice. Serve with cauliflower rice for a low carb dinner recipe. If you’re a fried rice lover, serve the beef curry with fried rice.

Notes

  • *You can use your favorite kind of steak here. Sirloin steak, boneless ribeye steak, and beef stew meat are all great options.
  • *You can use your favorite kind of steak here. Sirloin steak, boneless ribeye steak, and beef stew meat are all great options.
  • **Use your favorite Thai curry paste, including yellow curry paste, green curry paste, Panang curry paste, etc.
  • **Use your favorite Thai curry paste, including yellow curry paste, green curry paste, Panang curry paste, etc.

Nutrition Information

Serving 1Serving (of 4) Calories 906kcal (45%) Carbohydrates 48g (16%) Protein 39g (78%) Fat 65g (100%) Saturated Fat 42g (210%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 80mg (27%) Sodium 1151mg (48%) Fiber 7g (28%) Sugar 19g (38%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 906

% Daily Value*

Serving 1Serving (of 4)
Calories 906kcal 45%
Carbohydrates 48g 16%
Protein 39g 78%
Fat 65g 100%
Saturated Fat 42g 210%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 80mg 27%
Sodium 1151mg 48%
Fiber 7g 28%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.