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
Instructions
- 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.
- 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.
- Build the Curry: Stir in red curry paste until fragrant, about 1 minute. Add coconut milk, fish sauce, and sugar. Bring to a simmer.
- Finish and Serve: Add zucchini and simmer for 3 minutes. Return beef to skillet; cook for 2 minutes until warmed through.
- Serve over jasmine rice, garnished with lime wedges and basil or coriander. Enjoy!
Nutrition
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.