Beef Thai Red Curry
Beef Thai Red Curry

About this Recipe


This vibrant Thai red curry comes from the Phuket, Thailand section of Abby’s cookbook and reflects exactly what this episode is about: bold flavor made approachable. Creamy coconut milk, red curry paste, tender beef, jasmine rice, and colorful vegetables come together in a dish that feels comforting, exciting, and easier than many people expect. It is also flexible, so home cooks can swap proteins or vegetables based on preference and availability.

Ingredients

Ingredients

For the rice

  • 1 1/2 cups jasmine rice, rinsed 3 to 4 times

  • 2 1/4 cups water

For the curry

  • 2 tablespoons canola oil

  • 1/2 cup Thai red curry paste (4-ounce can)

  • 1 pound sirloin steak, boneless, thinly sliced

  • 2 teaspoons kosher salt

  • 3 1/2 cups coconut milk (two 13.5-ounce cans), unsweetened

  • 1/4 cup light brown sugar

  • 2 tablespoons fish sauce

  • 2 kaffir lime leaves

  • 2 cups zucchini (2 small), cut into thin semicircles

  • 1 cup bamboo shoots (8-ounce can), drained

  • 1 cup fresh mango (1 small), cubed

  • 1 1/2 cups red bell pepper (1 large), matchstick cuts

  • 1/2 cup fresh Thai basil leaves, chiffonade cut, for garnish

Instructions

Cook the rice

  1. In a small pot or rice cooker, cook the jasmine rice in the water according to package directions or your usual rice ratio.

  2. Once cooked, remove from heat and set aside.

Make the curry

  1. While the rice cooks, heat the canola oil and Thai red curry paste in a large sauté pan over medium heat, stirring with a wooden spoon for 1 to 2 minutes until fragrant.

  2. Add the sliced steak and kosher salt. Brown the meat for 3 to 4 minutes.

  3. Add the coconut milk, brown sugar, fish sauce, and kaffir lime leaves. Simmer for 5 minutes, stirring occasionally.

  4. Add the zucchini, bamboo shoots, mango, and red bell pepper. Continue simmering for 3 to 5 minutes, stirring occasionally, until the vegetables are tender.

  5. Remove from heat and garnish with fresh Thai basil.

  6. Serve hot with the jasmine rice.

Recipe Notes

Don’t get intimidated by the name. The real shortcut here is the Thai red curry paste, which does a lot of the heavy lifting. If you can’t find every exact produce item, this dish is forgiving — Abby’s whole point is that Thai-inspired cooking can still work beautifully in a real home kitchen.