Description
A rich, flavorful dish that combines tender beef with a creamy coconut red curry sauce and fresh vegetables. Perfect for a cozy evening at home or a dinner that impresses guests, this curry is aromatic, colorful, and full of Southeast Asian-inspired flavors.
Ingredients
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1.5 pounds (700g) beef chuck or sirloin, thinly sliced
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2 tablespoons vegetable oil
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1 large onion, finely sliced
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3 garlic cloves, minced
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1-inch piece of fresh ginger, grated
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2 tablespoons red curry paste
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1 can (14 oz / 400 ml) coconut milk
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1 tablespoon soy sauce or tamari
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 medium carrot, julienned
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1 small zucchini, sliced into thin half-moons
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1 cup snow peas or green beans
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Juice of 1 lime
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Fresh cilantro leaves for garnish
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Cooked jasmine rice or steamed noodles for serving
Instructions
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Prepare all ingredients by slicing vegetables, mincing garlic, grating ginger, and slicing beef thinly against the grain.
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Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
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Add beef in a single layer, sear for 2-3 minutes on one side, then flip to brown all sides, about 4-5 minutes total. Remove beef and set aside.
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In the same skillet, add onions, garlic, and ginger. Sauté for 3 minutes until onions are translucent and aromatics are fragrant.
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Stir in red curry paste and cook 1-2 minutes until fragrant.
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Slowly pour in coconut milk while stirring to combine with curry paste. Bring to a gentle simmer.
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Add soy sauce, fish sauce, and brown sugar, stirring to combine and taste for seasoning.
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Return beef to the skillet and add red and yellow bell peppers, carrot, zucchini, and snow peas. Simmer gently 5-7 minutes until vegetables are tender but crisp and beef is fully cooked.
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Squeeze lime juice over the curry and stir to combine.
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Serve hot over jasmine rice or noodles and garnish with fresh cilantro leaves. Optional: sprinkle toasted sesame seeds or crushed peanuts for extra flavor.
Notes
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Use tender cuts like sirloin or chuck for best results. Slice thinly against the grain.
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Vegetables can be swapped or added, such as broccoli, baby corn, or mushrooms.
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Adjust red curry paste to control spice level. Start with less and add more to taste.
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For a creamier curry, add a tablespoon of coconut cream at the end.
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Leftovers store in the refrigerator up to 3 days or freeze up to 2 months. Reheat gently and add a splash of coconut milk if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes