Easy Beef Curry Recipe With Sugar Snap Peas Is the Real Deal (30 Minutes) by Donna John
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Only think of chicken when you think curry? This easy beef curry recipe has crunchy sugar snap peas and is full of those Thai flavors you love. This beef curry recipe is on the table in about 30 minutes and is full of healthy protein. Check out the health benefits of protein!
To make this easy Thai recipe you will need to grab the following gluten-free ingredients from your fridge and pantry: sirloin steak, shallots, fresh ginger (check out the health benefits of ginger), cooking oil, red curry paste, chicken broth, coconut milk, fish sauce, sugar snap peas (read out the health benefits of sugar snap peas), a lime for zesting (and garnishing) and optional fresh cilantro if you're a fan.
Sugar snap peas are crisp and sweet. They are a cross between snow peas and field peas. The pods and the peas inside are edible and full of vitamins and healthy fiber. (Check out the health benefits of fiber.) You can use sugar snap peas in recipes like this one or raw in salads or as part of a vegetable tray.
Serve this easy beef curry recipe as a high-protein dinner over rice or your favorite Asian noodles.
Cuisine: Thai / Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 tablespoon vegetable oil
- 1 - 1 1/2 pounds sirloin beef tips
- 2 large shallots, sliced
- 4 tablespoons minced fresh ginger
- 2 teaspoons red curry paste
- 1/2 cup chicken broth
- 14 ounces (1 can) coconut milk
- 1 tablespoon fish sauce
- 2 cups sugar snap peas (fresh or frozen)
- 1 lime, zested
- fresh chopped cilantro, for garnish (optional)
- cooked rice, for serving (optional)
Here's how to make it:
- Heat the oil in a large skillet. Season the beef tips with salt and pepper. Cook in the hot oil until browned on all sides. Remove to a plate and set aside.
- Add the shallots and cook until light brown. Add the ginger and cook 30 seconds. Add the curry paste and cook 30 seconds.
- Pour in the broth and stir to remove brown bits from the bottom of the pan. Add the coconut milk and fish sauce.
- Put the beef back into the skillet and bring to a simmer. Reduce heat and cook for about 10 minutes. (For a little heat, add a squirt of sriracha.)
- Add the sugar snap peas and lime zest. Cook about 2 minutes more or until peas are hot. Serve over rice and garnish with cilantro, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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