My Recipe Box

Spicy Thai Beef Curry


Serves four.

  • To learn more, read:
    Warming Soups and Stews
  • by from Fine Cooking
    Issue 81

  • 1 Tbs. vegetable oil
  • 1-1/2 lb. beef sirloin tips
  • Kosher salt and freshly ground black pepper
  • 1/2 cup thinly sliced shallots (about 2 medium-large)
  • 1/4 cup finely chopped fresh ginger
  • 1 to 2 tsp. Thai red curry paste
  • 1/2 cup low-salt canned chicken broth
  • 1 13-1/2-oz. can unsweetened coconut milk
  • 1 Tbs. fish sauce
  • 1-1/2 cups frozen sugar snap peas
  • 1 large lime, zest finely grated and fruit cut into wedges
  • 1/3 cup chopped fresh cilantro
If you like spicy foods, use 2 tsp. curry paste; otherwise, use 1 tsp. curry paste—the curry will still have a kick to it.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.

Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 min. Add the ginger and cook, stirring, until fragrant, about 1 min. Add the curry paste and cook, stirring, about 30 seconds. Stir in 1/4 cup of the broth, scraping up any bits that are stuck to the pan. Add 1/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.

Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 min.

Take the pan off the heat. Remove the meat and transfer to a cutting board. Stir the sugar snap peas into the sauce and cover the pan. Let the meat rest for 1 min., then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and  heated through.

Portion the curry into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges.

Serving Suggestions

Serve over jasmine rice.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 510, Fat (kcal): 33, Fat Calories (g): 300, Saturated Fat (g): 22, Protein (g): 40, Monounsaturated Fat (g): 6, Carbohydrates (mg): 15, Polyunsaturated Fat (mg): 2, Sodium (g): 800, Cholesterol (g): 80, Fiber (g): 3,

Photo: Scott Phillips

Delicious combination of flavors. I was worried that there was too much ginger, but the ginger and beef are amazing together. Also, I doubled the sauce ingredients, doubled the amount of beef, and I used a whole jar of curry about 4 TBS. The curry I used has a lot of flavor but not much heat. I would definitely recommend adding more curry than the recipe calls for. Overall great dish:)

Excellent...used almost 2 tsp of curry sauce and was perfectly punchy for me, a person in the medium-spice category. Followed all other directions as stated. Keeper for sure in our home!

Quick, easy, and very satisfying. You can add any green vegetable if you don't have snow peas; it worked well with edamame and a red pepper I wanted to use up. The sauce is thin, so do allow it to reduce. The lime adds a lovely zing to this curry.

Excellent dish! Suggest adding juice of one lime to the curry sauce and toss in FRESH sugar snap peas just a few minutes before serving, rather than frozen.

Super easy and very tasty. I used extra-over 1 Tbl curry paste. I also used fresh snap peas instead of frozen. I cooked a whole sirloin steak (which I had in my freezer) instead of the tips, grilled the steak, let it rest and sliced it while the sauce came together and cooked the peas. At the end I added the meat and heated it through. About 40 mins for the whole thing and good enough for company!. I served it over brown rice for my husband and nan bread for me. Anneg

Very good and easy to make, I will definitely make this recipe again. After reading the other reviews, I added two tablespoons of curry paste and let the sauce reduce a bit.

This was fast, easy and very flavorful. I added a cubed, cooked sweet potato. We also felt it needed more heat, so I kept adding more paste. I would guess I added a good tablespoon more. We had it over brown rice. I will make it again.

I wish I could give a three and a half stars to this. I made it tonight for dinner. It was fast and simple, and my husband loved it, so I moved it from my Master Cook "To Try-Main Course" cookbook to my "Main Course" cookbook. I only put keepers in there. It was quick, easy and pretty flavorful. My reservations were that the sauce was on the thin side, and could have used a little more curry paste. And I am NOT a heat fan. I usually like things on the medium-low side of the heat scale. Next time, I'll add less broth and just a tad more curry paste.

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