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Deb's Spicy Beef Curry

  • 4servings
  • 30minutes
  • 440calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 1/2 pounds beef skirt steak, cut into strips

  3. kosher salt and ground black pepper to taste

  4. 1/2 cup thinly sliced shallots

  5. 2 tablespoons minced fresh ginger root

  6. 1 teaspoon Thai red curry paste, or to taste

  7. 1/2 cup low sodium chicken broth

  8. 1 (14 ounce) can coconut milk

  9. 1 tablespoon Asian fish sauce

  10. 1 1/2 cups sliced zucchini

  11. 1 large lime, zested and fruit cut into quarters

  12. 1/3 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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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