Thai Beef Curry Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
531 kcal
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Cuisine
Thai
Thai Beef Curry Recipe
Description
The Thai Beef Curry recipe begins by seasoning and browning beef stew pieces for depth of flavor. Aromatics including onion, ginger, and garlic soften before adding beef stock, red Thai curry paste, and fish sauce, which form a flavorful base. The beef cooks gently in the curry broth for an hour to tenderize fully.
Butternut squash is added later to cook until tender, imparting natural sweetness that balances the richness of coconut milk introduced near the end along with lime juice for brightness. The texture is creamy and thick, coating tender beef chunks and squash pieces.
Serving the curry topped with minced Thai basil or cilantro enhances its freshness and provides herbal complexity. The dish is well suited for a comforting main course and pairs well with steamed rice or noodles to soak up the sauce.
According to the notes, Kabocha squash is a good alternative to butternut squash, offering a similar texture and flavor profile in this curry.
Ingredients
- 2 lbs beef cut into bite-sized pieces, stewing
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons neutral cooking oil see notes, generic cooking oil
- 1 medium onion minced
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 4 cups beef stock
- 4 tablespoons red Thai curry paste
- 3 tablespoons fish sauce
- 1 medium butternut squash chopped into 1-inch pieces (see notes)
- lime juice from 1
- 15 ounce coconut milk can
- salt to taste, sea salt
- Thai basil or cilantro, minced, to serve
Instructions
- Dry the beef with paper towels then season it with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
- Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
- Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
- Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.
Notes
- Kabocha squash can be substituted for butternut squash for this curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 531kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 41g | 82% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1513mg | 63% |
| Potassium | 1522mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 14867IU | 297% |
| Vitamin C | 33mg | 37% |
| Calcium | 140mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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