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Dinner recipe · from the recipe book

Thai-Style Coconut Beef and Green Bean Curry

Tender seared flank steak simmered in a fragrant ginger-lime coconut sauce with crisp-tender green beans, bell pepper and zucchini over jasmine-style rice.

Thai-Style Coconut Beef and Green Bean Curry

Ingredients

  • 1¼ lb600 gFlank steaksliced thinly across the grain
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups475 gWater
  • 1¾ cups400 gCoconut milk, canned
  • 2½ cups cut250 gGreen beanstrimmed, cut into 2-inch pieces
  • 1 cup chopped150 gRed bell peppersliced into strips
  • 1 medium200 gZucchinihalved and sliced
  • 1 medium110 gYellow onionsliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp10 gCurry powder
  • 1½ tbsp20 gCanola oil
  • 2½ tsp15 gFish sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2 tbsp30 gLime juice
  • ½ tsp1 gCrushed red pepper
  • ½ cup leaves12 gFresh basilleaves torn

Steps

  1. Prep first: slice the flank steak, onion, bell pepper and zucchini, trim the green beans, mince the garlic and grate the ginger.
  2. Combine the rice and 400 g of the water in a saucepan, bring to a boil, cover and simmer on low 15 minutes; rest off heat 5 minutes.
  3. Heat half the canola oil in a large skillet over high heat. Sear the flank steak in a single layer in two batches, 1 to 2 minutes per side, until browned; transfer to a plate (it will finish in the sauce).
  4. Lower the heat to medium and add the remaining half of the canola oil, then the onion; cook 3 minutes until softened.
  5. Stir in the garlic, ginger, curry powder and red pepper flakes and cook 1 minute until fragrant.
  6. Pour in the coconut milk and the remaining 75 g of water, then stir in the fish sauce and brown sugar; bring to a simmer.
  7. Add the green beans and simmer 4 minutes, then add the bell pepper and zucchini and simmer 3 to 4 minutes until crisp-tender.
  8. Return the flank steak and its juices to the skillet and simmer 1 to 2 minutes until the beef reaches 145°F (63°C); let it rest off heat 3 minutes.
  9. Stir in the lime juice, scatter the basil over the curry and serve over the rice.

Check labels: Gluten-free when you buy fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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