THAI BEEF CURRY

Thai Beef Curry image

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Provided by Betty McCommon

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Steps:

Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g