One-Pot Thai Red Curry Beef & Veggie Skillet (Gluten-Free, 18-Minute Recipe)
This vibrant Thai red curry beef skillet is packed with tender beef strips, crisp vegetables, and a creamy coconut curry sauce—all made in one pot and ready in just 18 minutes. Perfect for a quick, gluten-free weeknight dinner bursting with flavor.
- 1 lb beef sirloin, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium carrot, julienned
- 0.5 medium yellow onion, thinly sliced
- 3 tbsp Thai red curry paste (gluten-free)
- 1 cup coconut milk (full-fat)
- 0.5 cup beef broth (gluten-free)
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp fresh basil or cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups cooked jasmine rice, for serving (optional)
Advertisement
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef strips and sauté for 2-3 minutes until just browned.
⏱️ 3 minutesAdd onion, bell pepper, zucchini, and carrot to the pot. Stir-fry for 2 minutes until vegetables are slightly tender.
⏱️ 2 minutesAdd Thai red curry paste and sauté for 1 minute to release the aroma.
⏱️ 1 minutePour in coconut milk and beef broth. Stir in fish sauce, lime juice, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes until the beef is cooked through and veggies are crisp-tender.
⏱️ 5 minutesTurn off heat. Sprinkle with fresh basil or cilantro. Serve hot with cooked jasmine rice, if desired.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
