This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Spicy Beef Curry Stew for the Slow Cooker
Spicy Vegan Potato Curry
Sweet and Spicy Curry with Chickpeas
Spicy Beef Filet in Oyster Sauce
Sri Lanka Beef Curry
more »
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Making Beef Stock
Corned Beef Basics
Cooking Questions: Beef
Beef Basics
Beef on the Grill
Grilling Times for Beef
Roasting Meat
5 Most-Loved Meatloaf Recipes
Perfect Prime Rib
Related Collections
Main Dish Curry Recipes
Beef Recipes
Curry Recipes
Quick and Easy
Main Dish

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Deb's Spicy Beef Curry

By: debola

"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."

Rate/Review | Read Reviews (7)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds beef skirt steak, cut into strips
kosher salt and ground black pepper to taste
1/2 cup thinly sliced shallots
2 tablespoons minced fresh ginger root
1 teaspoon Thai red curry paste, or to taste
1/2 cup low sodium chicken broth
1 (14 ounce) can coconut milk
1 tablespoon Asian fish sauce
1 1/2 cups sliced zucchini
1 large lime, zested and fruit cut into quarters
1/3 cup chopped fresh cilantro

Directions

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.
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.
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.