Thai Beef Curry

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 tablespoon olive oil
  • 2 pounds flank steak cut into 1/4 inch strips
  • 2 small shallots chopped
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons Thai red curry paste
  • 1 can full fat coconut milk 14 ounce
  • 1 teaspoon honey
  • 1 tablespoon fish sauce
  • Sea salt and freshly ground black pepper to taste
  • 1 cup jasmine rice cooked
  • 1/2 cup chopped fresh basil
  • 1 lime cut into wedges


  • Heat a large skillet on medium-high heat; add olive oil and sauté the beef for 2 to 3 minutes until browned. Remove from pan and set aside.
  • In the same skillet, add the shallots and ginger and sauté 5 minutes. Add the next 5 ingredients (curry paste through salt and pepper) and cook 5 minutes, until aromatic. Return the beef to the skillet and sauté about 2 to 3 minutes until the beef is cooked through.
  • Serve with the rice, basil and lime wedges.


SERVING SUGGESTION: Stir-fried garlicky spinach (Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add garlic; cook and stir until fragrant then remove from skillet and discard. Add spinach; cook and toss for 2 to 3 minutes or until just wilted; garnish with cheese and serve).
VEGETARIAN: Replace beef with Portobello mushroom caps.
NUTRITION: 388 Calories; 21g Fat (49.9% calories from fat); 31g Protein; 17g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 257mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
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