Thai Red Beef Curry
Ingredients
- 1 lb (450g) sirloin steak, thinly sliced along the grain ⓘ
- 3 tbsp vegetable oil ⓘ
- 1 large garlic clove, minced ⓘ
- 1/2 onion, thinly sliced ⓘ
- 1 red bell pepper, seeded and thinly sliced ⓘ
- 7 oz (200g) white mushrooms, sliced ⓘ
- 1 1/2 tbsp Thai red curry paste ⓘ
- 2 cups canned coconut milk ⓘ
- 1 1/2 tbsp Asian fish sauce
- 1 tbsp light brown sugar
- 4 oz (115g) baby spinach leaves ⓘ
- 3 tbsp shredded Thai basil leaves ⓘ
Instructions
- Toss the beef, 1 tbsp of the oil, and the garlic together.
- Heat a large wok over high heat.
- In batches, add the beef and stir-fry for 30 seconds to 1 minute, until the beef starts to change color.
- Using a slotted spoon, transfer to a plate.
- When all the beef has been stir-fried, add the remaining oil to the wok and heat until shimmering.
- Add the onion and pepper and stir-fry for 2 minutes.
- Add the mushrooms and stir for 2 minutes more, or until all the vegetables are tender.
- Stir in the curry paste.
- Add the coconut milk, fish sauce, and sugar and bring to a boil, stirring.
- Reduce the heat to medium and return the beef to the pan, along with the spinach and basil.
- Cook, stirring often, for 3 minutes, or until the beef is heated through and the spinach has wilted.
Nutrition & Diet Analysis (per serving)
504
kcal
25% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).