One-Pot Red Curry Beef with Saffron Rice and Coconut Milk
One-Pot Red Curry Beef with Saffron Rice is a flavorful, complete meal cooked in a single pot. It combines tender slices of beef with long-grain white rice, red curry, saffron, ginger, garlic, turmeric, cumin, and garam masala.Red, green, and yellow bell peppers add color and sweetness, while green beans and pigeon peas provide texture and heartiness. The rice cooks directly in the seasoned curry liquid, allowing it to absorb the beef juices, saffron, spices, and coconut milk.The result is a fragrant, mildly spicy dish with savory, earthy, and slightly sweet flavors. It serves four and takes about 20 minutes to prepare and 30 minutes to cook, plus a brief resting time.
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Ingredients
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 1½ cups long-grain white rice rinsed and drained
- 1 tablespoon vegetable oil or avocado oil
- ½ large red onion thinly sliced
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- ½ yellow bell pepper sliced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon sea salt divided, plus more to taste
- 15 ounces pigeon peas 1 can, drained and rinsed
- 13.5 ounces unsweetened coconut milk 1 can
- 1 cup low-sodium beef broth warmed
- ¼ teaspoon saffron threads
Optional for serving:
- cilantro chopped
- lime wedges
Instructions
- Crumble the saffron into the warm beef broth. Let it steep for 5–10 minutes.
- Pat the beef dry and season it with ½ teaspoon sea salt and the black pepper.
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the beef in a single layer and cook for 2–3 minutes, stirring once, until browned but not fully cooked. Transfer it to a plate.
- Add the red onion and all three bell peppers to the same pot. Cook for 3 minutes. Add the garlic and ginger and cook for 30 seconds.
- Stir in the red curry paste, garam masala, turmeric, cumin, and remaining ½ teaspoon salt. Cook for 30 seconds. Add the rinsed rice and stir for 1 minute so it is coated in the seasonings.
- Pour in the coconut milk and saffron-infused broth, scraping up any browned bits from the bottom. Stir in the pigeon peas and bring to a gentle simmer.
- Cover, reduce the heat to low, and cook for 12 minutes without lifting the lid.
- Quickly uncover and scatter the green beans and browned beef over the rice. Cover again and cook for 6–8 minutes, or until the rice is tender, the liquid is absorbed, and the beef is cooked through.
- Remove the pot from the heat and let it rest, covered, for 5 minutes. Gently fluff the rice and fold in the beef and vegetables. Taste and adjust the salt. Garnish with cilantro and serve with lime wedges, if desired.
Use sirloin or flank steak rather than stew meat—the quick-cooking cut will become tender in the same amount of time needed to cook the rice.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 787kcal (39%)Carbohydrates: 94g (31%)Protein: 41g (82%)Fat: 28g (43%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 62mg (21%)Sodium: 785mg (34%)Potassium: 1439mg (41%)Fiber: 12g (50%)Sugar: 6g (7%)Vitamin A: 1930IU (39%)Vitamin C: 67mg (81%)Calcium: 140mg (14%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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