This Zesty Thai Beef Coconut Curry combines tender steak and vibrant vegetables in a rich, creamy coconut sauce, infused with a perfect balance of spices and flavors, topped with crunchy peanuts.
Ingredients
2 tablespoons peanut oil
1 medium onions
1 medium green bell pepper
1 medium red bell pepper
1 can coconut milk
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons curry paste
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce
1 teaspoon Worcestershire sauce
1 teaspoon turmeric
1 teaspoon garlic salt
1 teaspoon curry powder
1 teaspoon garam masala
1 tablespoon chile-garlic sauce
1 pound steak
1/4 cup crushed peanuts
Method
Heat peanut oil in a large wok over medium heat until it shimmers.
Add finely chopped onions and diced green and red bell peppers. Stir-fry until they soften, about 5 to 7 minutes, then transfer to a bowl.
In the same wok, pour in creamy coconut milk and reduce the heat. Let it gently simmer for 3 to 5 minutes.
Stir in lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire sauce, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Mix well and adjust the seasoning to taste.
Raise the heat to medium again and return the cooked steak and vegetable mix to the wok. Cook until the sauce thickens and the steak is heated through, about 10 minutes.
Remove from heat and finish with a sprinkle of crushed peanuts for added texture.
