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Rating: 4.62 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

440 calories; protein 24.8g; carbohydrates 11.4g; fat 35.6g; cholesterol 38.4mg; sodium 473mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2012
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. Read More
(8)

Most helpful critical review

Rating: 3 stars
11/14/2011
Recipe was ok but seemed very bland. Read More
(1)
21 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2012
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. Read More
(8)
Rating: 5 stars
11/15/2011
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! Read More
(8)
Rating: 5 stars
01/10/2012
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!!! Read More
(7)
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Rating: 5 stars
03/29/2011
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! Read More
(7)
Rating: 4 stars
03/28/2011
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 Read More
(6)
Rating: 5 stars
01/03/2012
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. Read More
(6)
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Rating: 5 stars
10/22/2013
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. Read More
(4)
Rating: 5 stars
10/07/2011
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 rather quickly. Read More
(3)
Rating: 5 stars
09/15/2013
Delicious quick and uncomplicated dish! I was surprised at how good this was. I made it with out zucchini since I did not have any. Like another reviewer I used some orange and yellow bell pepper. IMO it was probably a better choice. I recommend increasing the red curry paste to 1 T. It is the star of the dish and is the basis of the flavors. DO NOT SKIP THE FISH SAUCE. It adds depth and balance. If you cannot find it substitute some anchovy paste. I did not have any cilantro but hubs does not care for it anyway. The lime zest at the end paired with a squeeze of lime juice at serving time adds a beautiful finish. My side was Jasmine rice cooked in the remainder of the chicken broth I used for the curry. Next time I may serve this over cellophane noodles or udon noodles. Thanks Deb!! Read More
(2)
Rating: 3 stars
11/14/2011
Recipe was ok but seemed very bland. Read More
(1)