Chiang Mai beef curry recipe

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This Chiang Mai beef curry recipe has just 245 calories per serving, so you can enjoy it guilt-free. This classic and easy Thai dish is ready in just 20 mins

Chiang Mai beef curry
(Image credit: TI Media Limited)
  • healthy
Serves2–3
SkillEasy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories245 Kcal12%
Fat8 g11%
Saturated Fat2 g10%

Learn how to make this mouthwatering beef curry in just a few simple steps.

This easy beef curry can be on your table in our 20 mins. Chiang Mai is one of the largest cities in Northern Thailand and is home to lots of amazing food including this delicious Chiang Mai beef curry.

This recipe is so quick and simple - you only need to use one pan. The finished curry is packed with flavour and spice thanks to the garlic, curry paste and lime leaves.

At just 245 calories per serving, it won't ruin your diet either - a healthy takeaway option! Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly so the beef is piping hot before reserving.

This beef curry is perfect served with rice or even noodles. Don't forget naan bread for dipping!

Ingredients

  • 1tbsp vegetable oil
  • 1 medium onion, peeled and coarsely chopped
  • 2-3 garlic cloves, peeled and finely chopped
  • 2-3tbsp ready-made red, green or yellow Thai curry paste
  • 250g sirloin steak, trimmed of fat and sliced across thinly
  • 1 red pepper, deseeded and sliced lengthways
  • 100g snake beans or round green beans, cut into short lengths and blanched for 2 mins
  • 6 baby sweetcorn, blanched for 2-3 mins
  • 8 fresh or dried kaffir lime leaves
  • 1tsp palm sugar or brown sugar
  • 2-3tbsp black bean sauce
  • Juice of 1 lime
  • 4-5tsp Thai fish sauce
  • Handful (10-15) Thai basil leaves and mint leaves, whole or finely sliced
  • Rice or noodles, to serve

WEIGHT CONVERTER

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Method

  1. Heat a large wok over a medium heat. Add the oil, then the onion and garlic and cook for a couple of mins. Add the curry paste and fry for 2 mins, stirring. Push the onion mixture to one side.
  2. Increase the heat, add the beef strips, spreading them out in the pan. When browned on one side, flip them over – a couple of mins’ cooking is enough. Add the red pepper, beans and corn, and mix well. Stir in the lime leaves, sugar, bean sauce, lime juice, fish sauce and 100ml water or more if you like a good sauce. Bring to a simmer for a couple of mins. Stir in plenty of black pepper, then sprinkle on the basil and mint. Serve straight away with rice or noodles.
Top Tip for making Chiang Mai beef curry

If you don’t have fish sauce, use 3-4tsp soy sauce and a little extra sugar to taste. If you don’t have kaffir lime leaves, use a few parings of lemon or lime rind, cut into fine strips. Add at the end of cooking with the herbs.