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easy thai beef curry

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Easy Thai beef curry

This is by far one of our favourite family meals. If you have pre-sliced the meat before freezing, then it is so quick and easy to prepare.

In the recipe, I have used green beans and capsicum but I often also add carrot and zucchini for the vegetables.

Natural crunchy peanut butter works well in this recipe.

Serve with rice.

Yield: 4 serves

Easy Thai-Style Beef Curry

Easy Thai beef curry

This easy beef curry uses Thai-style red curry paste and peanut butter.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Tbsp. canola or peanut oil
  • 500g sliced beef
  • 1x400g tin coconut milk or cream
  • 1-2 Tbsp Thai red curry paste
  • 1-2 Tbsp peanut butter
  • 1 small tin of bamboo shoots, drained
  • 1/2 sliced capsicum
  • 1 cup of green beans
  • 1 Tbps. fish sauce or to taste
  • juice of half a small lemon
  • 1-2 tsp brown sugar or to taste

Instructions

  1. Heat some oil over high heat in a wok or large pan.
  2. Brown the beef strips in batches until just done. Remove meat from the pan.
  3. Add 1/2 the coconut milk or cream (the thick cream on top) and simmer for a couple of minutes to reduce (traditionally it’s meant to split).
  4. Stir in the curry paste and simmer for a few seconds or until fragrant.
  5. Stir in the peanut butter then add the bamboo, capsicum and green beans.
  6. Simmer for 5 – 10 minutes until beans are soft and cooked through.
  7. Return the beef to the pan and stir in the fish sauce, lemon juice and brown sugar. Taste and adjust as necessary. Simmer on low for a further couple of minutes to warm beef through. Serve with rice.

Notes

You can use fresh or frozen green beans

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 618Total Fat: 44gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 117mgSodium: 356mgCarbohydrates: 20gFiber: 3gSugar: 12gProtein: 38g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

easy and healthy thai beef curry

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3 Comments

  1. Hi Melissa,

    Thanks for the recipe πŸ™‚ My family bought me a wok for Mother’s Day (an electric Breville) and stir-frys -especially Thai – have become regulars on the menu plan. I think your recipe will become a new favorite πŸ˜‰

  2. Hi again Melissa,

    We had the thai curry tonight, and it received rave reviews from the family! πŸ™‚

    I used chicken fillets, and as we did not have any red curry paste, I used a mixture of massaman and yellow (I get them from Aldi) which complemented the chicken well. I also had a pack of frozen Bird’s Eye Thai vegetable mix in the freezer to use up, so I used that too! πŸ˜‰ Was a very speedily put together dinner and delicious so thanks again.

    Kaye

  3. Hi Kaye,

    Glad to hear that you liked it! Your version sound yummy, and it’s given me an idea too. We’re going ‘off’ beef for a while because I have a beef intolerance and silly me never thought about using chicken for this dish (and others).

Comments are closed.