Thai · Dinner
Red Curry Beef
Thai red curry beef simmers sliced beef sirloin in coconut milk with red curry paste, fish sauce, palm sugar, and Thai basil. Bamboo shoots, bell pepper, and kaffir lime leaves add texture and citrus perfume. Served over jasmine rice, the sauce turns glossy, rich, and balanced between salty, sweet, and mildly spiced.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
599Calories
35.1gProtein
33.4gFat
41.8gCarbs
9.5gSugar
2.8gFiber
1087mgSodium
97mgChol
19.8gSat Fat
782mgPotassium
66mgCalcium
4.2mgIron
2.3mcgVitamin B12
39mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain, and slice bell pepper and bamboo shoots into thin strips.
2
Bloom
Heat vegetable oil in a wok over medium heat, stir in red curry paste for 1 minute until fragrant and oil separates.
3
Simmer
Pour in coconut milk and stir smooth, then add beef, bamboo shoots, bell pepper, and kaffir lime leaves. Simmer over medium heat 6–8 minutes until beef is just cooked through.
4
Finish
Stir in fish sauce and palm sugar, simmer 2 minutes over medium-low heat until glossy, fold in Thai basil, and serve over jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef sirloin
- 240ml240ml coconut milk
- 4 tbsp4 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp palm sugar
- 44 kaffir lime leaves
- 60g60g bamboo shoots
- 11 bell pepper
- 13 oz62g Thai basil leaves
- 1 tsp1 tsp vegetable oil
- 200g200g jasmine rice, cooked
