Thai-inspired Steak Curry – Learn Like a Pro

Thai-inspired Steak Curry – Learn Like a Pro : Use your favourite veggies or curry paste to make this simple Thai red steak curry uniquely yours! For a tasty dinner, serve it with either cauliflower rice or steamed rice!

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Thai-inspired Steak Curry – Learn Like a Pro

Ingredients

• 2 Tbsp avocado oil
• 1 pound NY Strip Steak, cut into strips*
• 1 small yellow onion, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 4 large cloves garlic, minced
• 1 Tbsp fresh ginger, peeled and grated
• 2 (15-oz) cans full-fat coconut milk
• 2 tsp fish sauce, optional
• 4 Tbsp red curry paste**
• 1 tsp sea salt, to taste
• Thai basil leaves, optional

Instructions

1. In a large nonstick skillet over high heat, heat one tablespoon of avocado oil. My go-to 12-inch skillet for holding a lot of volume is one with a deep lip. If you don’t have a skillet this big, you may substitute it with a wok or a large, thick-bottomed pot like a Dutch oven.
2. Give the oil a few minutes to heat up until it’s piping hot. Place the steak slices on the hot surface and stack them one on top of the other. Allow the steak to brown for a few minutes without touching it, then stir the strips and continue frying them until the outsides are the ideal crispness and shade of golden brown.
3. The steak doesn’t need to be cooked fully just yet. While you make the remaining ingredients, place the seared steak on a platter and set it aside. If there are a lot of browned parts stuck to the skillet, wipe it clean and add the second tablespoon of avocado oil. Turn the heat up to medium-high.
4. Add the onion and simmer for 3 to 5 minutes, stirring now and again, until it starts to soften. Add the other veggies (chopped bell pepper, zucchini, carrots, garlic, and fresh ginger) and stir. Allow the vegetables to soften slightly by cooking for a further two to three minutes.
5. Stir thoroughly after adding the red curry paste, fish sauce, and coconut milk to the skillet. Elevate the blend to a boiling point. Simmer the vegetables until they are cooked to your preferred consistency, stirring from time to time (my took approximately 8 minutes).
6. When the vegetables are cooked to your desired consistency, mix in the seared steak well. Cook and stir the steak for a few more minutes, or until it is thoroughly heated. Add some fresh Thai basil leaves if you’d like. After tasting the curry, adjust the seasoning with a pinch of sea salt and black pepper.
7. Additional curry paste or a sprinkle of lemon or lime juice are further options. Serve white rice or brown rice with steaming curry steak. For a low-carb supper option, serve with cauliflower rice. Serve the beef curry over fried rice if you’re a fan of that dish.

Notes

*Here, you can use whatever type of steak that you choose. Beef stew meat, boneless ribeye steak, and sirloin steak are all excellent choices. **Use any Thai curry paste that you choose, such as Panang, green, yellow, or any other curry paste.

Nutrition

Serving: 1Serving (of 4) – Calories: 906kcal – Carbohydrates: 48g – Protein: 39g – Fat: 65g – Saturated Fat: 42g – Polyunsaturated Fat: 1g – Monounsaturated Fat: 5g – Cholesterol: 80mg – Sodium: 1151mg – Fiber: 7g – Sugar: 19g

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FAQ’S

Thai restaurants, in contrast to Indian cuisine, prefer to make their curry dishes with fresh herbs and spices, such as fresh roots and chillies. As a result, paste rather than dry spices is the foundation for Thai curries. Additionally, it takes less time to cook.