Description
A flavorful Thai Beef Curry with tender sirloin, vibrant vegetables, and creamy coconut milk, perfect for a quick and satisfying dinner.
Ingredients
Scale
Meat
- 1 pound beef sirloin thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil divided
Vegetables and Aromatics
- 1 piece red bell pepper medium, diced
- 2 cups broccoli florets
- 2 pieces large tomatoes chopped
- 1 piece garlic clove minced
- ½ teaspoon ginger grated
- 1 tablespoon cilantro chopped
Currents and Liquids
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk
- 1 tablespoon lime juice
Instructions
- Season and sear the beef: Season the beef with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the beef and sear for about 2 minutes until just browned. Remove from the pan and set aside.
- Cook the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the bell pepper, broccoli, tomatoes, garlic, and ginger. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Combine the beef, veggies, and curry paste: Return the beef to the skillet. Stir in the cilantro and curry paste and cook for 1 to 2 minutes, stirring to coat the beef and vegetables in the paste.
- Add coconut milk: Pour in the coconut milk and add the lime juice. Stir well and bring to a simmer. Let cook for a few more minutes until everything is heated through.
- Finish and serve: Add the fresh lime juice again if desired, remove from heat, and serve hot.
Notes
- Swap the sirloin for chicken or tofu if desired.
- Use full-fat coconut milk for a creamier texture.
- You can add fish sauce or soy sauce for extra depth if you feel it needs more salt or umami.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
