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Under 30 Minutes

Beef-and-Asparagus Curry

  • Prep:
  • Total Time:
  • Servings: 4
Beef-and-Asparagus Curry

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 1 can (13.5 ounces) unsweetened coconut milk, shaken well
  • 1/4 cup red curry paste
  • 3/4 cup low-sodium chicken broth
  • 2 teaspoons fish sauce
  • 1 tablespoon light-brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
  • 1 pound sirloin steak, trimmed and thinly sliced against the grain
  • Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving


  1. In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

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