Easy Beef Curry is full of smoky, spicy flavor and comes together in less than 30 minutes by using curry paste. The sauce tastes like it's been cooking all day. {gluten free}
Hope your year is off to a great start and you are hitting the gym every day. We all start out the year saying we are going to do that right?
Well this year we got a spin bike for Christmas and it's. so. awesome!
You've seen the Peloton commercial where the gorgeous blonde is spinning her ass off in her living room? You know the one! Well we did not get a Peloton. We looked into it but decided that the bike itself was not as good as a lot of other choices out there. Their big pull is the screen that can stream live classes. That subscription is another $40 per month. No thanks.
We got what I think is a higher quality spin bike with no screen. I stream spinning classes through Apple TV. They have so many awesome classes and it's just like being in a live class. Seriously, it's the greatest thing ever. I walk downstairs, sweat it out, walk upstairs and get to work. Woo hoo!
Getting in a good spin workout means I have more calories for delicious dinners like this Easy Beef Curry. There is something so warm and comforting about this spicy sauce. It's so heavenly you could just eat it with a spoon. It's not too spicy but you can kick that up by adding more curry paste and crushed red pepper. The coconut cream makes it thick and oh so creamy.
Serve it with white rice, quinoa or cauliflower rice. My kids wouldn't touch cauliflower rice with a ten foot poll but I keep it in the fridge for nights like this and I avoid the white rice.
This Easy Beef Curry is...
- ready in under 30
- uses pantry staples
- gluten free if you use gluten free curry paste (I used Thai Kitchen)
- healthy
- creamy, spicy and comforting on a cold night
Ingredients
- 1 1 pound flank steak
- 1 can light coconut milk
- 1 ½ tablespoon red curry paste
- 3 teaspoon fish sauce
- 3 teaspoon brown sugar
- ¼ teaspoon crushed red pepper
- 1 red pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 small onion thinly sliced
- basil leaves for garnish
Instructions
- Pop flank steak in the freezer for 20-30 minutes.
- Remove from freezer and make thin slices with a sharp knife. Freezing it makes it easier to cut.
- Heat a skillet over medium high heat.
- Shake can of coconut milk well and pour into skillet. Add curry paste, fish sauce, brown sugar and crushed red pepper.
- Bring to a low boil. Cook for about 3 minutes.
- Reduce heat and add sliced peppers and onions. Cook for 4 more minutes.
- Add thinly sliced beef and cook for about 4-5 minutes or until beef is done.
- Add basil for garnish and serve over rice.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Adapted from Cooking Light.
eathealthy75 says
Looks delicious! There's nothing better than curry on chilly nights. I don't cook with meat but portobello mushrooms might be a great substitute!
Karen Kelly says
That sounds good!
Platter Talk says
This recipe sounds amazingly tasty and perfect for a winter meal.
Karen Kelly says
Yes, very comforting!
Tara says
Such a beautiful curry! I love all the veggies and how easy it is. Perfect for weeknight cooking. Great idea with the spin classes. Maybe someday I'll have a bike at home when we have room.
Karen Kelly says
Thanks, Tara!
Mary Ann @ thebeachhousekitchen says
Oh boy, does this dish looked packed with flavor Karen!! Nice and spicy to warm us up on these cold days!
Karen Kelly says
Thanks, Mary Ann!
Emily says
This looks amazing! And your hack to freeze the meat so it is easier to cut is genius!
Karen Kelly says
Thanks, Emily!
[email protected] says
I love all curries and the peppers make it so colorful and inviting. I can't wait to try this.
Karen Kelly says
Thanks, Janette.
annie@ciaochowbambina says
Our family has been loving our Thai lately! This will be a welcomed dinner!
Phi @ The Sweetphi Blog says
Love how easy this beef curry is, usually curries take forrrrrrrever and then I end up not wanting it, so I'm all about this!