Thai · Dinner
Thai Beef Curry Rice
Beef sirloin simmered in a red curry sauce built from red curry paste, coconut milk, and fish sauce, finished with Thai basil and fresh red chili, served over jasmine rice. The sauce balances rich coconut fat against tart lime and salty fish sauce, with tender braised beef throughout.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
32.6gFat
41.8gCarbs
9.8gSugar
3.1gFiber
1380mgSodium
112mgChol
19.1gSat Fat
920mgPotassium
75mgCalcium
4.8mgIron
2.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain, slice bell pepper and chili, and tear basil leaves.
2
Sear
Heat vegetable oil in a wok over high heat, sear beef 1–2 minutes per side until browned but pink inside, then remove.
3
Bloom
Add red curry paste to the wok over medium heat, stir for 1 minute until fragrant and oil separates from paste.
4
Simmer
Pour in coconut milk and chicken stock, whisk to dissolve paste, and simmer over medium-low heat for 5 minutes until sauce thickens slightly.
5
Braise
Return beef with fish sauce, brown sugar, and bell pepper to the wok and simmer over medium-low heat for 8–10 minutes until beef is tender.
6
Finish
Stir in lime juice, torn basil, and sliced chili off heat; taste and adjust seasoning with extra fish sauce or lime as needed.
7
Plate
Spoon jasmine rice onto a plate, ladle curry and beef alongside, and top with remaining basil and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 4 tbsp4 tbsp red curry paste
- 1 cup240ml coconut milk
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp brown sugar
- 1 cup240ml chicken stock
- 11 red bell pepper
- 44 Thai basil leaves or regular basil
- 22 red chili
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp vegetable oil
- 1 1/3 cup260g cooked jasmine rice
