This delicious one pot beef curry recipe is big on flavor but low on calories. It truly is one of the easiest curries that you can make, but don’t let that fool you. The flavor is amazing! This Thai curry is a gluten free and easy to make meal that will delight your family.
I love making curries this time of the year. They are the perfect dish to warm you up on a cold wintery night.
Making a one pot beef curry
This delicious curry can be made to suit your tastes. I used a red curry paste to give the dish a warm russet red color. If you like your curry more spicy just add a bit more of the paste to the pan. Colorful sweet peppers gives a pretty look to the finished dish and coconut milk gives the sauce a creamy texture that pairs well with the curry flavor.
The list of ingredients looks long, but the recipe is really very easy to prepare. Yay for one pot meals!
Each step of the cooking process adds an extra layer to the finished taste of the dish. I love how easy this one pot beef curry is to make! Start by heating the olive oil in a large pan over medium high heat and cook the onion and garlic for 2-3 minutes until it is soft and translucent.
Add the beef cuber and cook until they are lightly lightly browned. The onions will start to caramelize, taking on a lovely sweet flavor.
Stir in the red curry paste and cook it for a few minutes to bring out the lovely red color in the Thai curry sauce.
Stir in the coconut milk and coconut sugar (omit the sugar for Whole30) and bring the pan to a boil, then reduce the heat and simmer for about 10 minutes, stirring the mixture occasionally.
Mix in the sweet peppers, sliced Brussels sprouts, beef stock, fish sauce and lime juice. Just look at the color that this adds to the dish! Cover and simmer for 15 minutes or until the meat is tender.
The final step is to thicken the sauce with arrowroot powder and beef stock and add the parsley and basil to add a lovely fresh herb finish.
Tasting this delicious Thai Curry
This easy one pot beef curry has a wonderful spicy flavor. There is a lot of texture in this dish from the vegetables and the beef is tender and delicious. The sauce is spicy with a slight taste of sweetness and has a lovely creamy finish that comes from the coconut milk.
I love the hint of tartness that the limes gives to the recipe. The recipe is layer upon layer of goodness that only comes from one pot recipes.
You can serve the Thai curry as it is with some gluten free bread to soak up the delicious curry sauce, or add jasmine rice (cauliflower rice for Whole 30 and Paleo) for an extra hearty meal.
This one pot Thai curry recipe serves three and has 344 calories in each serving.
If you love the flavor of Thai food, be sure to give this recipe a try. You’ll love it!
The recipe is gluten free, Paleo, and Whole 30 compliant. (see tips for modifications on the recipe card for Whole 30.) You can serve it with rice for gluten free, but use cauliflower rice for Paleo and Whole30.
- 1 pound beef round, cut in cubes
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 large cloves of garlic, finely diced
- 2 tbsp Thai red curry paste (more if you like your curry more spicy)
- ⅔ cup coconut milk
- 1 tbsp coconut sugar (omit for Whole30 compliant)
- 1 cup of sweet red and yellow peppers, sliced
- ½ cup beef stock
- 1 tbsp Red boat Fish sauce
- 2 tbsp lime juice
- 1 cup of sliced Brussels sprouts
- 2 tsp arrowroot powder
- 2 tbsp beef stock
- 2 tbsp fresh parsley
- 2 tbsp fresh basil
- Sea salt and cracked black pepper
- To serve:
- For Whole30 and Paleo - cauliflower rice
- For regular diets and gluten free - jasmine rice
- Fresh parsley to garnish
- Cut the meat into 1" chunks. Heat the olive oil in a large pan over medium high heat and cook the onion and garlic for 2-3 minutes until it is soft. Add the meat and cook until lightly browned.
- Stir in the red curry paste and cook for a few minutes. Add the coconut milk and coconut sugar (omit sugar for Whole30) and bring to a boil.Reduce the heat and simmer for 15 minutes, stirring occasionally.
- Stir in the sweet peppers, sliced Brussels sprouts, beef stock, fish sauce and lime juice. Cover and simmer for 25 minutes or until the meat is tender.
- Mix the arrowroot powder with two tbsp of beef stock and add to the pan. Stir until the sauce thickens. Add the parsley and basil and stir well to combine.
- Serve with jasmine rice or cauliflower rice and garnish with fresh basil.