Deb's Spicy Beef Curry

Deb's Spicy Beef Curry

12
debola 1

"Make sure you have all your ingredients prepared before heating your pan to ensure a smooth cooking process. Use your preferred vegetables, like zucchini, potato wedges, sugar snap peas, eggplant, etc.; serve over jasmine rice."

Ingredients

55 m {{adjustedServings}} servings 440 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large skillet over medium-high heat. Sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. Do not crowd beef. Transfer beef to a plate.
  2. Reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. Stir in the curry paste, and fry 1 more minute. Mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and fish sauce.
  3. Increase heat to medium-high, and return beef and any juices to the skillet. Stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. Mix in the lime zest; sprinkle with cilantro. Serve with lime wedges.
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Reviews

12
  1. 16 Ratings

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This is a very tasty beef curry! I made it according to the directions. I had to order the fish sauce online, because my local grocery store doesn't carry it. I served it over jasmine rice that ...

Fabulous! I used orange pepper instead of zucchini for colour and upped the red curry to 4 tsps and with the coconut milk it was perfect heat. Loved the lime zest! I used about a half cup more ...

I tend to use a lot more of the red curry paste (half a jar)....and I add cornstarch at the end to thicken it up (3 or 4 tablespoons). I also add yellow squash or broccoli with the zucchini. ...