This Quick Thai Beef Curry comes together in under 20 minutes with ingredients you likely have on hand.
It’s a bit untraditional in that it does not use Thai curry paste, so don’t worry if you don’t have any!
The Thai flavors come from the toasted coriander, garlic, and ginger powder and the creamy coconut milk. Optional cilantro and lemon zest adds brightness the way lemongrass would.
I love using shaved beef for this recipe because it cooks quickly and stays deliciously tender. But leftover sirloin steak or thinly sliced beef works well, too.
Top the Quick Thai Beef Curry with slices scallions (green onions), cilantro, and crushed cashews or peanuts. So delicious!
Description
Creamy coconut and Thai spices turn shaved beef and veggies into a beautiful and delicious Quick Thai Beef Curry.
- Heat oil in large nonstick skillet.
- Toast the spices for one minute until fragrant.
- Add the vegetables (except for the shaved carrot) to the skillet and season with 1/2 of the salt.
- Cook for 4-5 minutes before adding beef. Season beef with salt and cook 4-5 minutes until cooked through.
- Add the coconut milk, and simmer covered for 2-3 minutes.
- Add lemon zest, shaved carrot, nuts and cilantro.
- If you like it spicy, add 1/2 teaspoon dried red chili flakes or cayenne pepper.
- Serve with cooked rice noodles. You can add them to the skillet to mix with the beef and veggies before topping or serve separately.
Notes
This dish is mild, but adding 1/2 teaspoon dried red chili flakes or cayenne pepper can add a nice touch of heat.
You can substitute many veggies for the ones in the recipe- broccoli, eggplant, broccolini, green beans.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
