Thai Beef with Red Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
4 people
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Calories
728 kcal
Thai Beef with Red Curry
Description
This recipe for Thai Beef with Red Curry starts with lean chuck or round beef cut into bite-sized pieces, seasoned, and quickly browned. The curry base is developed by sautéing onions and garlic in leftover pan fat, then stirring in Thai red curry paste until aromatic. Coconut milk adds creaminess, mixed with fish sauce, lime juice, and dark brown sugar to create a sauce that is both rich and balanced.
The beef is simmered gently in this curry mixture for about 90 minutes, allowing it to become tender and soak up the sauce's complex flavors. Bamboo shoots add texture and freshness near the end, while fresh mint provides a bright herbal finish.
The final dish is typically served over jasmine rice, which is prepared simply by boiling and fluffing after resting. The combination offers a satisfying main course with a pleasing balance of spice, acidity, sweetness, and creamy coconut richness.
Notes include stirring frequently during the simmer to prevent separation of the coconut milk, and reheating leftovers gently to maintain sauce consistency. Leftovers store well refrigerated for up to five days.
Ingredients
- 2½ lb beef lean chuck or round, cut into bite-size pieces
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoon olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- ¼ cup Thai red curry paste
- 2 oz cans coconut milk unsweetened
- 2 tablespoon fish sauce
- 2 tablespoon lime juice fresh
- 2 tablespoon dark brown sugar
- 1 oz can bamboo shoots drained, cut into thin strips, if desired
- 3 tablespoon mint chopped, fresh
- jasmine rice for serving, cooked
Instructions
- Sprinkle the beef with 1 teaspoon salt and pepper, each, all over.
- Heat the oil in a large skillet, or Dutch oven, over medium-high heat.
- Working in batches (if necessary), sauté the beef until browned on all sides, about 5 to 6 minutes. Use a slotted spoon to remove the seared (but not fully cooked) beef to a platter. Set aside.
- Remove all but about 1 to 2 tablespoon of the oil from the pot. Add the onion and sauté over medium-high heat until soft, about 4 minutes. Add the garlic and sauté for another 1 minute.
- Add the curry paste and stir until fragrant and coats the onion and garlic, about 1 minute.
- Add 1½ cans of the coconut milk and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.
- Stir in the fish sauce, lime juice and brown sugar and bring to a boil.
- Place the beef into a large pot, or Dutch oven, and add the curry / coconut milk mixture.
- Partially cover and cook over low heat for 90 minutes, stirring frequently. until the meat is tender and the sauce has thickened somewhat.
- 15 minutes before the dish is done cooking, stir in the bamboo shoots and the remaining half can of coconut milk.
- Spoon over cooked Jasmine rice and garnish with mint.
Notes
- Watch the accompanying video for step-by-step guidance on recipe preparation and techniques.
- Stir the curry frequently during simmering to keep the coconut milk sauce cohesive and prevent separation.
- Leftover curry keeps well in the fridge for up to five days; reheat gently on the stove or in short microwave intervals.
- Prepare jasmine rice by boiling with salt, covering and simmering on low heat, then resting before fluffing to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 12g | 4% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 3g | 150% |
| Cholesterol | 201mg | 67% |
| Sodium | 901mg | 38% |
| Potassium | 874mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 5mg | 6% |
| Calcium | 102mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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