This easy beef curry can be on your table in our 20 mins. Chiang Mai is one of the largest cities in Northern Thailand and is home to lots of amazing food including this delicious Chiang Mai beef curry. This recipe is so quick and simple – you only need to use one pan. The finished curry is packed with flavour and spice thanks to the garlic, curry paste and lime leaves. At just 245 calories per serving, it won’t ruin your diet either – a winner dinner in every respect! Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly so the beef is piping hot before reserving. This dish is perfect served with rice or even noodles. Don’t forget bread for dipping!
- 1tbsp vegetable oil
- 1 medium onion, peeled and coarsely chopped
- 2-3 garlic cloves, peeled and finely chopped
- 2-3tbsp ready-made red, green or yellow Thai curry paste
- 250g sirloin steak, trimmed of fat and sliced across thinly
- 1 red pepper, deseeded and sliced lengthways
- 100g snake beans or round green beans, cut into short lengths and blanched for 2 mins
- 6 baby sweetcorn, blanched for 2-3 mins
- 8 fresh or dried kaffir lime leaves
- 1tsp palm sugar or brown sugar
- 2-3tbsp black bean sauce
- Juice of 1 lime
- 4-5tsp Thai fish sauce
- Handful (10-15) Thai basil leaves and mint leaves, whole or finely sliced
- Rice or noodles, to serve
Heat a large wok over a medium heat. Add the oil, then the onion and garlic and cook for a couple of mins. Add the curry paste and fry for 2 mins, stirring. Push the onion mixture to one side.
Increase the heat, add the beef strips, spreading them out in the pan. When browned on one side, flip them over – a couple of mins’ cooking is enough. Add the red pepper, beans and corn, and mix well. Stir in the lime leaves, sugar, bean sauce, lime juice, fish sauce and 100ml water or more if you like a good sauce. Bring to a simmer for a couple of mins. Stir in plenty of black pepper, then sprinkle on the basil and mint. Serve straight away with rice or noodles.
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If you don’t have fish sauce, use 3-4tsp soy sauce and a little extra sugar to taste. If you don’t have kaffir lime leaves, use a few parings of lemon or lime rind, cut into fine strips. Add at the end of cooking with the herbs.