Thai · Dinner
Red Curry Beef (High-Protein)
Thai-style red curry combining seared beef sirloin with a soft-boiled egg and edamame, simmered in red curry paste, coconut milk and fish sauce with bell pepper and green beans. Served over jasmine rice with fresh basil and lime juice, delivering protein and fibre in a balanced bowl.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.3gProtein
33.8gFat
52.6gCarbs
9.4gSugar
6.8gFiber
1380mgSodium
336mgChol
16.9gSat Fat
980mgPotassium
110mgCalcium
5.4mgIron
2.6mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, trim the green beans, slice the bell pepper, and mince the garlic. Set the soft-boiled egg aside halved.
2
Sear
Heat the vegetable oil in a wok over high heat and sear the beef slices for 1-2 minutes until browned but still pink inside; set aside.
3
Bloom
Add the red curry paste and minced garlic to the wok over medium heat, stirring for 1 minute until fragrant and darker with oil separating at the edges.
4
Simmer
Pour in the coconut milk and stir to dissolve the paste. Add fish sauce and brown sugar; simmer over medium-low heat for 5 minutes until slightly thickened.
5
Simmer
Add the sliced bell pepper, trimmed green beans, and edamame to the wok. Simmer over medium heat for 4-5 minutes until vegetables are tender but bright.
6
Finish
Return the seared beef to the wok along with torn basil leaves and lime juice, simmering over low heat for 1-2 minutes until warmed through.
7
Plate
Spoon the curry and vegetables over the jasmine rice, nestle the halved soft-boiled egg on top, and garnish with fresh basil leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 22 large eggs
- 1/2 cup70g shelled edamame, cooked
- 4 tbsp4 tbsp red curry paste
- 1 cup240ml coconut milk
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 cup90g bell pepper
- 1/2 cup60g green beans
- 2 clove2 clove garlic
- 44 Thai basil leaves, plus extra for garnish
- 2 tsp2 tsp lime juice
- 1 cup196g jasmine rice, cooked
- 2 tsp2 tsp vegetable oil
