Thai-Style Beef and Broccoli Curry


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

In just a few minutes, tender meat is cooked in a creamy-spicy sauce. Fresh herbs and lime juice are added just before serving to bring the flavors to life. Try this same recipe with shrimp or cubes of fish.


  • Broccoli florets, ¾ lb (375 g) (-inch/4 cm florets)
  • Vegetable oil, 1 tablespoon
  • Beef tenderloin, ¾ lb (375 g), trimmed, cut across the grain into thin slices
  • Kosher salt and freshly ground pepper
  • Large shallots, 2, sliced
  • Fresh ginger, 3 tablespoons minced
  • Thai red curry paste, 1 tablespoon
  • Coconut milk, 1 can (about 14 oz/440 g), stirred thoroughly
  • Brown sugar, 1 tablespoon
  • Asian fish sauce, 1 tablespoon
  • Brown jasmine or basmati rice
  • Fresh basil leaves, ½ cup (½ oz/15 g) sliced
  • Lime wedges for serving


  1. In a microwave-proof bowl, place the broccoli and 2 tablespoons water. Cover and cook in the microwave on high until the broccoli is just tender-crisp, 3–4 minutes.
  2. In large nonstick frying pan over medium-high heat, warm the oil. Sprinkle the beef slices lightly with salt and pepper. Cook the beef in batches (do not crowd the pan) until just brown, about 1 minute on each side. Transfer the meat to a plate. Add the shallots and ginger and sauté until fragrant, about 1 minute. Add the curry paste and stir for 2 minutes. Add the coconut milk, sugar, and fish sauce and simmer until the sauce thickens, stirring up browned bits, about 2 minutes. Add the broccoli and beef and simmer until heated through.
  3. Fluff the rice with a fork and then divide among 4 warmed bowls. Top with the beef-broccoli mixture. Sprinkle with basil and serve with lime wedges to squeeze over the top.