When I think of a dish that brings joy and warmth to my kitchen, Coconut Curry Steak and Shrimp Stir Fry immediately comes to mind. This vibrant meal is not just a feast for the eyes; it’s a delightful explosion of flavors that transports me straight to a bustling Thai market. The combination of tender steak and succulent shrimp, all enveloped in a rich coconut curry sauce, is simply irresistible. What I love most is how quickly it comes together—just 30 minutes from start to finish! Perfect for those busy weeknights when you crave something special without spending hours in the kitchen.
As I chop the colorful bell peppers and inhale the fragrant garlic and ginger, I can’t help but feel excited. This dish is a celebration of fresh ingredients and bold flavors. Whether you’re cooking for family or friends, it’s sure to impress. Plus, it’s gluten-free, making it a great option for everyone at the table. So, let’s dive into this culinary adventure and whip up a Coconut Curry Steak and Shrimp Stir Fry that will leave your taste buds dancing!
Ingredients List
1 pound flank steak, thinly sliced against the grain
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
1 onion, sliced
2 bell peppers, sliced (1 red and 1 green for color)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
How to Prepare Coconut Curry Steak and Shrimp Stir Fry
Step 1: Prepare the Steak
Start by seasoning the thinly sliced flank steak with salt and pepper. This simple step enhances the meat’s natural flavors. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the steak in a single layer. Stir-fry for about 3-4 minutes until the steak is browned but still tender. You want it to be cooked to medium-rare for the best texture. Remove the steak from the skillet and set it aside on a plate. This allows the juices to redistribute while you cook the shrimp.
Step 2: Cook the Shrimp
In the same skillet, add the shrimp. They should sizzle as they hit the hot oil. Cook for about 2-3 minutes, turning them occasionally. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery. Once cooked, remove the shrimp and set them aside with the steak. This keeps everything warm and ready for the next steps.
Step 3: Sauté the Vegetables
Now, let’s bring some color and crunch to our dish! In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onion and bell peppers. Stir frequently for about 5 minutes until they are tender-crisp. You want them to retain some bite, adding texture to the stir fry. The vibrant colors will brighten your kitchen and your mood!
Step 4: Create the Coconut Curry Sauce
With the vegetables sautéed, it’s time to make the sauce. Pour in the can of coconut milk, stirring gently to combine. Add the red curry paste, soy sauce, fish sauce, and brown sugar. Bring the mixture to a gentle simmer, stirring until the curry paste is fully dissolved. The aroma will be heavenly! Let it simmer for a couple of minutes to meld the flavors together.
Step 5: Combine and Heat Through
Finally, return the cooked steak and shrimp to the skillet. Stir everything together, ensuring the meat and shrimp are well-coated in the rich coconut curry sauce. Cook for an additional 2-3 minutes until everything is heated through. Taste and adjust the seasoning with salt and pepper if needed. Your Coconut Curry Steak and Shrimp Stir Fry is now ready to be served!
Nutritional Information
As you savor your Coconut Curry Steak and Shrimp Stir Fry, it’s good to know what you’re enjoying. Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate.
Serving Size: 1 serving
Calories: 450
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Protein: 30g
Enjoy this dish knowing it’s not only delicious but also packed with protein and flavor!
Why You’ll Love This Recipe
Quick Preparation: In just 30 minutes, you can whip up a delicious meal that feels gourmet.
Rich Flavors: The combination of coconut milk and red curry paste creates a vibrant sauce that’s bursting with flavor.
Healthy Ingredients: Packed with protein from steak and shrimp, plus colorful veggies, this dish is as nutritious as it is tasty.
Versatile: You can easily customize it by adding your favorite vegetables or adjusting the spice level to suit your taste.
Gluten-Free: This recipe is perfect for those with gluten sensitivities, making it a crowd-pleaser for everyone.
With all these benefits, it’s no wonder this Coconut Curry Steak and Shrimp Stir Fry has become a staple in my kitchen!
Tips for Success
To make your Coconut Curry Steak and Shrimp Stir Fry truly shine, here are some tips I’ve gathered from my own kitchen adventures:
Adjust the Spice: If you love heat, feel free to add more red curry paste or a pinch of cayenne pepper. For a milder version, start with less and taste as you go.
Fresh Ingredients: Use fresh vegetables for the best flavor and texture. Bell peppers, snap peas, or even broccoli can add a delightful crunch.
Serve with Rice or Noodles: This dish pairs beautifully with jasmine rice or rice noodles, soaking up that delicious coconut curry sauce.
Garnish Generously: Don’t skip the fresh cilantro and lime wedges! They add a burst of freshness that elevates the dish.
Meal Prep: You can prep the ingredients ahead of time. Slice the steak and veggies, and store them in the fridge for a quick weeknight meal.
With these tips, you’ll be well on your way to mastering this delightful stir fry!
Variations
If you’re looking to mix things up with your Coconut Curry Steak and Shrimp Stir Fry, there are plenty of delicious options to explore:
Different Proteins: Swap the steak for chicken or tofu for a lighter option. Both will absorb the flavors beautifully.
Vegetable Medley: Add in vegetables like snap peas, carrots, or zucchini for extra color and nutrition. They’ll add a nice crunch!
Spice it Up: Experiment with different curry pastes, like green or yellow curry, for a unique twist on the flavor profile.
Herb Infusion: Try adding fresh basil or mint along with the cilantro for a refreshing herbal note.
Noodle Variation: Instead of serving with rice, toss in some cooked rice noodles for a hearty, comforting meal.
These variations can keep your Coconut Curry Steak and Shrimp Stir Fry exciting and new every time you make it!
Storage & Reheating Instructions
Storing your Coconut Curry Steak and Shrimp Stir Fry is easy and ensures you can enjoy the leftovers later. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Just make sure to use a freezer-safe container, and it should last for about 2 months.
When you’re ready to enjoy your leftovers, reheating is a breeze. For the best results, warm it up in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it in a covered dish, stirring halfway through to ensure even heating. Just be careful not to overcook the shrimp, as they can become tough. Enjoy your delicious stir fry again!
Serving Suggestions
To make your Coconut Curry Steak and Shrimp Stir Fry a complete meal, I highly recommend serving it with fluffy jasmine rice or rice noodles. The rice absorbs the rich coconut curry sauce beautifully, enhancing every bite. You can also pair it with a light cucumber salad for a refreshing crunch. If you’re feeling adventurous, try adding some crispy spring rolls on the side for an extra treat. These simple additions will elevate your dining experience and make it even more enjoyable!
Coconut Curry Steak and Shrimp Stir Fry is a flavorful and vibrant dish that combines tender steak and shrimp with a rich coconut curry sauce.
Ingredients
Scale
1 pound flank steak, thinly sliced
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
1 onion, sliced
2 bell peppers, sliced (red and green)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Season the sliced flank steak with salt and pepper. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the steak and stir-fry for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside with the steak.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell peppers, stirring frequently for about 5 minutes until they are tender-crisp.
Add the minced garlic and ginger, cooking for an additional minute until fragrant.
Pour in the coconut milk and stir in the red curry paste, soy sauce, fish sauce, and brown sugar. Bring the mixture to a gentle simmer, stirring until the curry paste is fully dissolved.
Return the cooked steak and shrimp to the skillet, stirring to coat them in the curry sauce. Cook for an additional 2-3 minutes until everything is heated through and well combined.
Taste and adjust seasoning with salt and pepper if needed.
Serve the coconut curry steak and shrimp stir fry hot, garnished with fresh cilantro and lime wedges on the side.
Notes
Adjust the spice level by adding more or less red curry paste.
