Thai Yellow Curry with Beef

5 from 1 vote

Thai Yellow Curry with Beef

A warming curry that can be made into a soup and feel like a full meal with the addition of some miracle noodles. Swap out the beef for chicken, pork, or shrimp - they all work well here.

Course Main Course

Cuisine Thai

Keyword beef, dairy-free, main, nut-free, Thai

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 422kcal

Author Jenny Ross

Ingredients

3 tbsp avocado oil
1/2 yellow onion sliced
2 red bell pepper sliced
2 cups broccoli florets
1 Eggplant cubed
1 tablespoon yellow curry paste Mae Ploy
1 can coconut milk
1 can coconut cream
1 pound ribeye steak
2 tablespoons Lakanto monk fruit sweetener
1 teaspoon Fish sauce
1/2 teaspoon Salt to taste
Juice of one lime
1 cup Basil or cilantro

Instructions

Add a tablespoon of avocado oil to a pan and cook onions and peppers over medium-high heat until the onions become translucent. Remove to a bowl and set aside.
Next briefly cook broccoli until it is tender crisp, about 5 minutes over medium-high heat. Add this to the bowl of onions and peppers.
Add more oil to the pan and cook the eggplant until it begins to brown, about 10 minutes over medium-high heat. Once browned, add to the bowl of cooked vegetables.
Season a ribeye with salt. In the now empty pan, sear the ribeye until browned. Remove from pan and let it rest for 5 minutes before slicing into bite-sized pieces.
While the beef is resting, add curry to the pan and cook on high for about one minute, until fragrant. Add coconut milk and coconut cream. Bring to a boil and season to taste with monkfruit, fish sauce, salt, and lime juice.
Finally, Add back all veggies and meat. Finish with some lime juice and several handfuls of fresh herbs.

Notes

You can also add shiriatake noodles and another can coconut milk to make a curry soup. Chicken thighs or shrimp are excellent in place of the beef. Simply cook chicken thighs through before slicing. Pre-cooked shrimp make this a speedy meal preparation.

Nutrition