Thai red curry beef stir fry, beef stir fried in a creamy and delicious coconut sauce warmed by spicy and flavorful red curry paste!
This red curry stir fry can be made in less than 45 minutes and is perfect for weeknight dinners or Asian cuisine party menu.
Red curry paste is a multi-flavored paste, hot, spicy, slightly lemony, it is made of red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.
I made this Thai red curry beef with store bought red curry paste as not all the ingredients are easily available and it is so handy.
This is my homemade version of Thai red curry, meaning it is made according to the guidelines of the original recipe but I tend to use stir fry recipes to empty my fridge and make them with the vegetables and meat I have on hand.
Make this recipe with chicken, pork, seafood or tofu, etc. and any vegetables you like for an each time renewed Thai red curry recipe.
Thai red curry beef is a soupy kind of dish, meat and vegetables must be submerged into sauce.
Flank steak is my go to cut of beef for Asian stir fry recipes.
First you will need to sauté the curry paste in some hot oil, deglaze it with water and a dash of lime juice
Then I add my vegetables and rub them into the paste to coat them, cook them until tender
I add the beef and briefly cook it on all sides
Finally I add the coconut milk, soy sauce, fish sauce, sugar and bring to boil
Since I am very fond of hot and spicy food, I like to sprinkle a few chilies on top
If you're looking for stir fry recipes, you might be interested by my Black Pepper Shrimp Stir Fry or my Pancit Canton Noodles Pork and Veggies Stir Fry, click on my "World Cuisine" category for more propositions.
1 pound (450 g) flank steak, cut in small strips
1 1/2 tbsp. red curry paste
1/2 cup water
Juice of 1 lime (more to taste)
10 dry shiitake, rehydrated and chopped
1 red bell pepper, cut in chunks
1 zucchini, peeled and cut in chunks
4 chives, cut in chunks
13.5 oz. (400 ml) coconut milk
2 tbsp. of fish sauce
1 tbsp. of light soy sauce
1 tsp. brown sugar
2 red chili peppers, thinly sliced (optional)
Salt and pepper to taste
2 tbsp. vegetable oil
Into a wok or large frying pan, heat some vegetable oil on medium/high heat, sauté the curry paste and deglaze with the water and lemon juice
Add the vegetables, stir to coat them in the curry paste and cook until almost tender
Add the flank steak strips and chili peppers (keep a few slices to decorate the plate), stir to coat the meat into the juices, cook briefly
Add the coconut milk, fish sauce, soy sauce, sugar, stir and bring to boil, cook for one or two more minutes
Taste and adjust seasoning if needed, some salt may be needed, you can add more heat with some sriracha or chili sauce, add more lime juice for a refreshing kick
Serve with a quarter lime and Thai or Jasmine rice
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