Description
This bold, creamy Thai Red Curry is packed with tender beef and sweet butternut squash, all simmered in a fragrant coconut-red curry sauce. Finished with a hit of fresh lime juice and torn basil leaves, it’s rich, warming, and bursting with balance in every spoonful.
Ingredients
1 tbsp coconut oil
1 lb beef sirloin or flank steak, thinly sliced
Salt & pepper, to taste
2–3 tbsp Thai red curry paste (adjust to heat preference)
1 can (13.5 oz) coconut milk
1 cup beef broth
2 cups butternut squash, cubed
1 tbsp fish sauce (or tamari for soy-free option)
1 tbsp brown sugar or coconut sugar
Juice of 1 lime
1/2 cup fresh basil leaves, torn
Optional: cooked jasmine rice for serving
Instructions
Heat coconut oil in a large skillet or pot. Sear beef slices until just browned; remove and set aside.
In the same pan, cook curry paste for 1 minute. Add coconut milk and broth, whisking to combine.
Stir in squash, fish sauce, and sugar. Simmer uncovered 10–15 minutes, until squash is fork-tender.
Return beef to pan and simmer for 5 minutes more.
Finish with lime juice and stir in basil.
Serve over jasmine rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 / serving
- Sugar: 6g / serving
- Fat: 28g / serving
- Carbohydrates: 22g/ serving
- Protein: 28g / serving