Deb's Spicy Beef Curry

Deb's Spicy Beef Curry

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debola 1

"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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55 m servings 440 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 17 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Recipe was ok but seemed very bland.

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 ...

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 ...

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. ...

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 Tb...

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 i...

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 ind...

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.

Thanks Debola for this recipe. It was very tasty and zucchini is perfect for this dish. Like you say, be sure and have everything cut up and ready before starting as this dish comes together r...

Recipe was ok but seemed very bland.

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