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Beef Coconut Curry

There’s something about coconut milk curries that just perfectly cooks beef and chicken…especially when the meat is sliced uber-thin. With this curry, you want to “shock” the small amount of juices that are in the thin slices of beef by sautĂ©eing them over high heat. Then you stir in the coconut milk and curry powder and simmer the beef in the coconut milk…further softening it and giving it time to soak in the deep flavors from the sauce.

If you want to add more flavors to this, I’d suggest minced garlic or minced ginger (from the jar, available on the Asian aisle…but don’t buy it just for this!) But it’s delicious as it’s written 🙂

Also…look closely in the meat case because you might find pre-sliced sirloin strips. My store usually has them and it’s just nice to have one less step to do to get dinner ready!

Enjoy!!!

Beef Coconut Curry

There’s something about coconut milk curries that just perfectly cooks beef!
Prep Time5 minutes
Cook Time15 minutes
Servings - 6 servings

Ingredients 

  • Vegetable or canola oil, few drops
  • 1 1/2 lbs thinly sliced top sirloin
  • 13 oz can coconut milk
  • 1 1/2 Tbsp curry powder
  • 3 stalks green onion, chopped
  • 1 cup brown rice

Instructions

  • Prepare rice as directed on package. (Note brown rice can take up to 50 minutes to cook.)*
  • Heat a saute pan over medium heat with a few drops of vegetable oil. Add the top sirloin strips. Cook over medium until all the beef is lightly browned.
  • Add the coconut milk and curry powder to the pan. Stir to combine and reduce heat. Simmer over low heat until mixture is heated through, about 5 minutes.
  • While the sauce finishes, chop the green onion for a topping.
  • Serve Beef Coconut Curry over rice topped with green onions.

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