Beef and Asparagus Curry

May 31, 2012 | By andrea | Filed in: Asian, Beef, Menu Ideas, Quick Cooking, Recipes, Soup/Stew.

If you like Thai curry then you’re probably going to love this super quick and easy-to-make dish: tender beef and fresh veggies simmered in a flavorful coconut-infused red curry…YUM! 

I had a rib-eye in the freezer so I substituted it for the sirloin steak, and used light coconut milk. I also added some sliced mushrooms and onions to the simmering curry before I added the bell peppers. If asparagus is out of season, broccoli would be a great substitute. TIP: freezing the beef for 20-30 minutes will make it easier to slice.

I crave spicy foods but found this curry dish to be quite mild. You can always add some Sriracha or other hot chili sauce if you want it spicier.

Serve the curry with steamed jasmine rice or cooked rice noodles. Enjoy!

Beef-and-Asparagus Curry
-recipe from Martha Stewart Everyday Food, April 2012

Serves 4.

1 can (13.5 ounces) unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving

In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

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3 comments on “Beef and Asparagus Curry

  1. This looks delicious…

    Yum! Yum! Yum!

  2. Poppy says:

    This recipe looks great and I just so happen to have beef and asparagus in my fridge. What brand of curry paste do you use? Do you buy it an Asian market? I have only purchased at regular supermarket and the jars are so small I’m not sure if they even contain 1/4 cup.

  3. andrea says:

    Hi Poppy! If I’m in a regular grocery store, I’ll pick up Thai Kitchen brand curry paste. The 4oz jars are exactly 1/4 cup.

    (p.s. good meeting you, too!)