Thai beef curry
Summary
Craving something different tonight? You’ve got to try this Thai beef curry. This dish screams flavor with every bite, and guess what? It perfectly aligns with a health-conscious lifestyle. Within the next few paragraphs, you’ll get the secret to making this lip-smacking, aromatic delight. Get ready to impress!
Ingredients
- Thinly sliced beef: 1 lb (about 450 grams)
- Lush coconut milk: 1 standard can (that’s 400 ml)
- That spicy red curry paste: 2 big spoonfuls (30 grams, to be exact)
- Brown sugar, because sweetness: 1 spoonful (15 grams, folks)
- Good ol’ fish sauce: 1 tablespoon (15 ml)
- Fresh ginger, grated: About 2 inches (5 cm, if you’re measuring)
- Fragrant lime leaves: 4 of them
- Basil leaves, freshly plucked: Grab a handful
- Thai red chilies, sliced (seeds out!): 2 or 3, depending on your bravery
- Olive oil: A drizzle, so 1 tbsp (15 ml)
- Veggies like bell peppers, baby corn, and zucchini: About a cup (240 ml)
time needed
Time you’ll spend: Roughly 40 minutes
Feeds: 4 hungry souls
Nutritional facts (per serving):
- Calories: 350
- Protein: 28g
- Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 6g
- Fats: Yep, 22g
- Sodium: 480mg
instructions for a perfect Thai beef curry
- Fire up the stove and warm that olive oil in a spacious pan, medium flame.
- Toss in the beef slices and wait for that golden brown magic.
- Stir in a mix of ginger and that spicy red curry paste. Ensure every beef slice gets a fair share.
- Slowly, like you’re unveiling a secret, pour in the coconut milk. Blend them well, like old pals.
- Next, in goes the brown sugar and fish sauce. Stir to the rhythm!
- Lime leaves and chilies join the party. Bring it to a low simmer and let them mingle.
- Beef feeling tender? Around 20 minutes in, introduce the veggies.
- As a finishing touch, a sprinkle of fresh basil leaves. Because we’re fancy.
Pro Tips to get the best Thai beef curry
- Full-fat coconut milk is the game-changer. Creamy texture? Check. Rich flavor? Double check.
- If fish sauce isn’t your jam, go for soy sauce. Different vibe, but still groovy.
- The chilies? Totally optional. Heat isn’t for everyone, and that’s okay.
Serving your Thai beef curry
- Fluffy jasmine rice or quinoa? Your call. Both rock with this curry.
- Fresh cucumber slices or a crisp Thai salad, and you’re dining like royalty.
- Just before digging in, a lime squeeze takes things to the next level.
Can’t believe we’re spilling the beans on this phenomenal Thai beef curry, but there you have it. AH7 has your back when it comes to finding that sweet spot between flavor and health. Dive in, and let this recipe light up your culinary journey. Happy cooking!
THAI BEEF CURRY
Craving something different tonight? You’ve got to try this Thai beef curry. This dish screams flavor with every bite, and guess what? It perfectly aligns with a health-conscious lifestyle. Within the next few paragraphs, you’ll get the secret to making this lip-smacking, aromatic delight. Get ready to impress!
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Nutritions
Nutrition Facts
THAI BEEF CURRY
Amount per Serving
Calories
350
% Daily Value*
Fat
22
g
34
%
Sodium
480
mg
21
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Thinly sliced beef: 1 lb about 450 grams
- Lush coconut milk: 1 standard can that’s 400 ml
- That spicy red curry paste: 2 big spoonfuls 30 grams, to be exact
- Brown sugar because sweetness: 1 spoonful (15 grams, folks)
- Good ol’ fish sauce: 1 tablespoon 15 ml
- Fresh ginger grated: About 2 inches (5 cm, if you’re measuring)
- Fragrant lime leaves: 4 of them
- Basil leaves freshly plucked: Grab a handful
- Thai red chilies sliced (seeds out!): 2 or 3, depending on your bravery
- Olive oil: A drizzle so 1 tbsp (15 ml)
- Veggies like bell peppers baby corn, and zucchini: About a cup (240 ml)
Instructions
- Fire up the stove and warm that olive oil in a spacious pan, medium flame.
- Toss in the beef slices and wait for that golden brown magic.
- Stir in a mix of ginger and that spicy red curry paste. Ensure every beef slice gets a fair share.
- Slowly, like you’re unveiling a secret, pour in the coconut milk. Blend them well, like old pals.
- Next, in goes the brown sugar and fish sauce. Stir to the rhythm!
- Lime leaves and chilies join the party. Bring it to a low simmer and let them mingle.
- Beef feeling tender? Around 20 minutes in, introduce the veggies.
- As a finishing touch, a sprinkle of fresh basil leaves. Because we’re fancy.
Notes
PRO TIPS Full-fat coconut milk is the game-changer. Creamy texture? Check. Rich flavor? Double check. If fish sauce isn’t your jam, go for soy sauce. Different vibe, but still groovy. The chilies? Totally optional. Heat isn’t for everyone, and that’s okay. SERVING THE GOODNESS Fluffy jasmine rice or quinoa? Your call. Both rock with this curry. Fresh cucumber slices or a crisp Thai salad, and you’re dining like royalty. Just before digging in, a lime squeeze takes things to the next level.
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