Thai · Dinner
Thai Beef Curry Rice (Gluten-Free)
Beef sirloin strips simmered in a red curry sauce built from coconut milk, red curry paste, fish sauce and palm-style sweetness, spiked with Thai basil, kaffir-style lime and chili. Served over steamed jasmine rice, the dish balances rich coconut heat against bright citrus and fresh herbs, entirely free of wheat and soy-sauce gluten.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.2gProtein
33.8gFat
38.6gCarbs
9.4gSugar
3.8gFiber
1380mgSodium
115mgChol
18.9gSat Fat
790mgPotassium
75mgCalcium
4.8mgIron
2.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain and pat dry. Mince garlic, grate ginger, slice bell pepper and onion thinly, and slice chili for garnish.
2
Heat vegetable oil in a wok over medium-high heat for 1 minute, then sauté garlic, ginger and onion for 1 minute until fragrant and the raw edge is gone.
3
Add red curry paste to the wok and stir over medium heat for 1 minute until darker and toasted rather than raw in smell.
4
Sear beef sirloin slices over high heat for 2 minutes, turning once, until browned outside but still pink at centre.
5
Pour in coconut milk and fish sauce, add bell pepper, and simmer over medium-low heat for 12 minutes until sauce thickens and coats a spoon.
6
Stir in brown sugar and lime juice, simmer 2 minutes over low heat until balanced between sweet, salty and sour.
7
Fold fresh basil leaves through the curry off the heat until just wilted and glossy.
8
Plate
Spoon curry over jasmine rice and scatter chili slices on top as garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef sirloin
- 4 tbsp4 tbsp red curry paste (gluten-free brand)
- 240ml240ml coconut milk
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 bell pepper
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp lime juice
- 7 oz200g fresh basil leaves
- 22 chili-fresh (optional, for garnish)
- 2 tbsp2 tbsp vegetable oil
- 300g300g cooked jasmine rice
