Description
This flavorful beef curry is packed with a medley of vegetables and creamy coconut milk, making it a comforting dish.
Ingredients
Scale
- 2 tablespoons yellow curry paste (adjust to taste)
- 1 can coconut milk (full fat for creaminess)
- 1 cup beef broth
- 1 pound beef sirloin (cut into bite-sized pieces)
- 2 medium potatoes (peeled and cubed)
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup bell pepper (sliced)
- 1 cup carrots (sliced)
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Slice the beef, potatoes, onion, bell pepper, and carrots. Mince the garlic and ginger.
- In a large pot, heat a little oil over medium heat. Add the beef and cook until browned, about 5-7 minutes.
- Add the onion, garlic, and ginger to the pot. Sauté for 3-4 minutes until the onion is translucent.
- Stir in the yellow curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and beef broth. Stir to combine.
- Add the potatoes, bell pepper, and carrots. Bring to a simmer and cook for 25-30 minutes until the potatoes are tender.
- Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to adjust the amount of curry paste according to your spice preference.
- This dish pairs well with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 40 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 45 grams
- Cholesterol: 100 mg