Deb's Spicy Beef Curry Recipe - Allrecipes.com
Deb's Spicy Beef Curry Recipe
  • READY IN 55 mins

Deb's Spicy Beef Curry

Recipe by  

"Make sure you have all your ingredients prepared before heating your pan to ensure a smooth cooking process. Use your preferred vegetables, like zucchini, potato wedges, sugar snap peas, eggplant, etc.; serve over jasmine rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2012

This is a very tasty beef curry! I made it according to the directions. I had to order the fish sauce online, because my local grocery store doesn't carry it. I served it over jasmine rice that I cooked in a microwave oven.

 
Most Helpful Critical Review
Nov 14, 2011

Recipe was ok but seemed very bland.

 

15 Ratings

Nov 15, 2011

Fabulous! I used orange pepper instead of zucchini for colour and upped the red curry to 4 tsps and with the coconut milk it was perfect heat. Loved the lime zest! I used about a half cup more of chicken broth so it was more saucy and put the mixture over vermichelli rice noodles. So good!

 
Jan 10, 2012

I tend to use a lot more of the red curry paste (half a jar)....and I add cornstarch at the end to thicken it up (3 or 4 tablespoons). I also add yellow squash or broccoli with the zucchini. My boyfriend requests this at least once a week. Its a huge it! Love, love, love this recipe!!!

 
Jan 03, 2012

Really tasty! I used venison cube steak because my husband and I are always looking for new ways to cook all of his deer meat. Also, I left out the fish sauce because it only called for one Tbs and I could not find it in the grocery.

 
Mar 29, 2011

Excellent taste and combination of flavor! I was skeptical of the cilantro and lime, but it was perfect! I added red peppers and potato as we don't like zucchini and I can't believe how well it came out! Will make again! Thanks Deb!

 
Mar 28, 2011

The engridients compliment each other and the asians mix of flavors marry as an asian dish should. My friend Neelu from india was suprised. she thinks Im the only american lady that can cook indian foods correctly! thank you deb, it was very nice..The lime zest was a bit too much, but for the most part ,you did well. sincerely, candy wallace

 
Oct 22, 2013

This recipe is great and very straight-forward. Depending how thick you slice the beef (against the grain of course), it may need less time in the sauce.

 

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Nutrition

  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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