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Thai-Curry mit Rindfleisch und Gemüse Rezept

Thai Red Beef Curry

This Thai Curry with tender beef, vegetables and coconut milk blends spicy, savoury, sweet flavours for a quick, delicious meal. Ready in just 30 minutes!
Course Main Dish
Category Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 511 kcal
Autor Elle

Ingredients

  • 2 tablespoons olive oil, divided
  • 400 g beef sirloin, thinly sliced
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 tablespoons Thai red curry paste
  • 1 x 400 ml can organic coconut milk
  • 1 pointed red pepper or sweet bell pepper, thinly sliced
  • 1 medium zucchini, cut into half-moons
  • 1 tablespoon Thai fish sauce (Squid brand)
  • 1 tablespoon muscovado or coconut palm sugar
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve
  • Fresh basil or coriander leaves, to serve

Method

  1. Sear the Beef: Heat 1 tablespoon oil in a large non-stick skillet (or wok) over medium-high heat. Season beef with salt and pepper; Sear the beef for about 2 minutes, turning occasionally, until it's browned on all sides but not fully cooked. Remove and set aside.

  2. Sauté the Veggies: Add remaining oil to skillet. Sauté onion and red pepper for 4 minutes until softened. Add garlic and sauté 1 more minute.

  3. Build the Curry: Stir in red curry paste until fragrant, about 1 minute. Add coconut milk, fish sauce, and sugar. Bring to a simmer.

  4. Finish and Serve: Add zucchini and simmer for 3 minutes. Return beef to skillet; cook for 2 minutes until warmed through.

  5. Serve over jasmine rice, garnished with lime wedges and basil or coriander. Enjoy!

Notes

  • Start cooking your jasmine rice before you begin the curry, as the rice takes about 20 minutes and the Thai Beef Curry cooks in just 15 minutes.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.