Beef and Vegetable Red Curry

I make this curry quite frequently, but this time it was extra good.  I followed the directions on the back of the Thai Kitchen Red Curry Paste jar with a lot of changes (does that count as following them?) and I used up all the leftover vegetables in my fridge. It was the best one I’ve made so far!  I think the main difference was the fish sauce.  Once upon a time I bought a big bottle of the cheap stuff but it just smelled weird so I never used it.  Then I bought a bottle of the Thai Kitchen fish sauce and used it a few times but I think I left it at my old house when I moved.  The next several times I made this recipe, I didn’t have the fish sauce and then I finally broke down and bought a bottle the next time I went to the store.  It made all the difference!  My recommendation is not to skip it!  Also, I recommend storing it in the fridge :-).



1- 13 oz. can coconut milk

1/2 jar of Thai Kitchen Red Curry Paste (or more if you want it hotter)

1 T. brown sugar

2-3 zucchini, sliced into half coins

1 onion, diced

1 large tomato, diced

1 small head of broccoli, chopped

1 pound ground beef, cooked- omit for vegetarian

1-2 T. Thai Kitchen Fish Sauce (I used 2 T. and I recommend this brand.  It’s gluten free and the taste is right.)- omit for vegetarian and replace with salt

extra coconut milk from a carton if you need more liquid or just another can of coconut milk (I usually end up adding a cup or two if I have lots of vegetables.)

optional: splash of lime juice

Cooked rice for serving.



Heat coconut milk in a large pan.  Add curry paste and brown sugar and stir, allowing to heat for 1-2 minutes.  Add in vegetables and allow to cook for about 5 minutes.  At this point I usually add in some extra coconut milk to make sure there’s enough to make a sauce.  Add in cooked ground beef and allow to simmer for another 5-10 minutes until vegetables are cooked to desired softness.  Pour in fish sauce and lime juice to taste.  Add extra salt if desired, but the fish sauce is salty.  Serve over rice.

Note:  The beauty of curry is you can put most vegetables in it.  Good options are: potatoes, green beans, carrots, celery, broccoli, zucchini, yellow squash, onions, tomatoes, mixed frozen Asian veggies, etc.


Original recipe can be found on the back of the Thai Kitchen Red Curry Paste jar.



Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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