Spicy Thai Beef Coconut Curry
Embark on a culinary journey to Thailand with this vibrant and fragrant Spicy Thai Beef Coconut Curry. Inspired by authentic Thai cuisine, this dish combines tender slices of beef sirloin with a rich and creamy coconut milk sauce, infused with aromatic panang curry paste and fresh kaffir lime leaves. The blend of colorful peppers and crunchy roasted peanuts adds both texture and flavor, creating a dish that is both comforting and exciting. Perfectly paired with fluffy Jasmine rice, this curry can be adjusted to your preferred level of heat, making it an ideal choice for both spice lovers and those looking for a milder experience. Enjoy the warmth and depth of flavors that make this dish a family favorite!
4
Servings
200
Calories
11
Ingredients
Ingredients
coconut milk
90 ml (Shake well before use)
fish sauce
2 tablespoons (N/A)
sugar
2 tablespoons (N/A)
kaffir lime leaves
6 leaves (Torn into smaller pieces)
oil
1 tablespoon (N/A)
panang curry paste
2 tablespoons (Use less for milder heat)
beef sirloin
250 g (Thinly sliced)
green pepper
1/8 cup (Sliced)
red pepper
1/8 cup (Sliced)
onion
1/4 cup (Sliced)
roasted peanuts
2 tablespoons (Chopped fine (or use cashews))
Instructions
1
In a bowl, mix the coconut milk, fish sauce, sugar, and kaffir lime leaves together to create a flavorful sauce. Set aside.
2
Heat a large skillet over medium-low heat. Add the oil and panang curry paste, cooking for 1 minute until fragrant.
3
Increase the heat to high and add the sliced beef sirloin to the skillet. Sauté for a few minutes until the beef is browned, then pour in the prepared sauce.
4
Allow the mixture to simmer for about 5 minutes, stirring occasionally, until the sauce thickens and coats the beef.
5
Add the sliced green and red peppers, along with the onions, and cook for an additional 2 minutes until the vegetables are slightly softened.
6
Sprinkle the chopped roasted peanuts over the curry for extra crunch and flavor. Mix gently and remove from heat.
7
Serve the spicy Thai beef curry hot over a bed of Jasmine rice. Don't forget to remove the kaffir lime leaves before serving!
Nutrition Information
11.25
Fat
12.5
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Thai Beef Coconut Curry?
Spicy Thai Beef Coconut Curry is a vibrant dish combining tender beef sirloin with a rich coconut milk sauce, panang curry paste, and aromatic kaffir lime leaves.
What type of curry paste is used in this recipe?
This recipe specifically uses panang curry paste for its distinct aromatic flavor profile.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What cut of beef is recommended for this curry?
Beef sirloin, thinly sliced, is recommended for its tenderness and quick cooking time.
Can I adjust the spiciness of the curry?
Yes, you can adjust the heat level by using less panang curry paste for a milder experience.
What are the nutritional values per serving?
Each serving contains approximately 200 calories, 11.25g of fat, 12.5g of carbohydrates, and 10g of protein.
What should I serve with Spicy Thai Beef Coconut Curry?
It is perfectly paired with a bed of fluffy Jasmine rice.
Are there nuts in this recipe?
Yes, the recipe calls for 2 tablespoons of chopped roasted peanuts for added crunch.
What is a good substitute for peanuts in this dish?
If you prefer not to use peanuts, chopped cashews are an excellent alternative.
How do I prepare the kaffir lime leaves?
The kaffir lime leaves should be torn into smaller pieces before being added to the sauce.
Should I leave the kaffir lime leaves in the dish when serving?
No, you should remove the kaffir lime leaves before serving as they are mainly for infusion.
What vegetables are included in this curry?
The dish includes sliced green peppers, red peppers, and onions.
How long should I simmer the curry sauce?
The mixture should simmer for about 5 minutes until the sauce thickens and coats the beef.
What is the first step in making the sauce?
The first step is to mix coconut milk, fish sauce, sugar, and kaffis lime leaves together in a bowl.
How do I prepare the coconut milk before use?
You should shake the coconut milk well before measuring and adding it to the sauce.
What kind of oil should I use to sauté the curry paste?
A standard cooking oil is used; heat it over medium-low heat before adding the paste.
At what temperature should the beef be cooked?
The heat should be increased to high when adding the beef sirloin to ensure it browns quickly.
How long do the vegetables need to cook?
The peppers and onions should be cooked for about 2 minutes until they are slightly softened.
Is this considered a one-pot meal?
Yes, this is categorized as a one-pot meal as most of the cooking happens in a single large skillet.
How much sugar is in the recipe?
The recipe calls for 2 tablespoons of sugar to balance the savory and spicy flavors.
What gives the curry its 'Thai' flavor profile?
The combination of panang curry paste, fish sauce, coconut milk, and kaffir lime leaves provides the authentic Thai taste.
Can I use frozen peppers?
While fresh are recommended for texture, frozen sliced peppers can be used if fresh are unavailable.
Is there any fiber in this dish?
The raw data does not specify a fiber count, though the vegetables and peanuts provide a small amount.
Is this recipe suitable for a low-carb diet?
With 12.5g of carbohydrates per serving (excluding rice), it is relatively moderate in carbs.
How much fish sauce is required?
The recipe requires 2 tablespoons of fish sauce.
What is the total number of ingredients?
There are 11 ingredients in total for this recipe.
Can I prepare the sauce in advance?
Yes, you can mix the sauce components together and set them aside until you are ready to cook the beef.
How do I know when the curry is finished?
The curry is ready when the beef is browned, the sauce has thickened, and the vegetables are slightly softened.
What type of skillet should I use?
A large skillet is recommended to provide enough surface area for browning the beef and simmering the sauce.
Is the beef sautéed before or after adding the sauce?
The beef is sautéed first until browned, and then the sauce is poured into the skillet.