Thai Red Curry Ground Beef with Vegetables
Thai Red Curry Ground Beef with Vegetables
Embark on a culinary journey to Thailand with this vibrant and incredibly flavorful Thai Red Curry Ground Beef with Vegetables. This dish is a testament to how ground beef can be transformed into an exotic and comforting meal, making it a star in any "Ground Beef Dishes" collection. The magic truly begins with the aromatic red curry paste, a staple in Thai cuisine, which provides a complex foundation of savory, spicy, and subtly sweet notes. Simmered in rich coconut milk, it bathes tender ground beef and a medley of crisp-tender vegetables like bell peppers and snap peas. The addition of fish sauce lends that essential umami depth, a hallmark of Southeast Asian gastronomy. A squeeze of fresh lime juice brightens the entire composition, while fragrant basil leaves are stirred in at the last moment, releasing their herbaceous perfume. Whether you’re a seasoned cook or just starting your exploration of Thai flavors, this recipe is remarkably approachable, offering a quick weeknight solution that feels gourmet. Serve it with fluffy jasmine rice to soak up every drop of the luxurious sauce, and prepare for a burst of authentic Thai taste that will impress your family and friends. It's a quick, easy, and satisfying ground beef recipe that never compromises on flavor.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 4
Instructions
Preparation
- 1Heat coconut oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set the beef aside.
- 2In the same skillet, reduce heat to medium. Add red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This toasts the paste and deepens its flavor.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn the garlic.
Cooking the Curry
- 1Pour in the full-fat coconut milk and chicken broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- 2Add the fish sauce and brown sugar. Stir until the sugar is dissolved. Taste and adjust seasoning as needed (add more fish sauce for saltiness, sugar for sweetness, or curry paste for spice).
- 3Add the sliced bell peppers and carrots to the simmering sauce. Cook for 5-7 minutes, or until the vegetables are crisp-tender.
- 4Stir in the cooked ground beef and snap peas. Continue to cook for another 2-3 minutes, just until the snap peas are tender-crisp and the beef is heated through.
Finishing and Serving
- 1Remove the skillet from the heat. Stir in the fresh lime juice and chopped basil immediately. The heat from the curry will wilt the basil beautifully.
- 2Serve the Thai Red Curry Ground Beef and Vegetables hot over freshly cooked jasmine rice.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 26 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 26 g |
Tips
- For a thicker sauce, let the curry simmer uncovered for a few extra minutes at a gentle bubble, allowing some liquid to evaporate.
- Prep all your vegetables and ingredients before you start cooking, as Thai cooking moves quickly once you begin.
- Garnish with extra fresh basil leaves, a sprinkle of chopped peanuts, or a drizzle of sriracha for more heat if desired.