Beef and Asparagus Curry

 Beef and Asparagus Curry

I love curry. My husband on the other hand isn’t a huge fan. So I don’t get to make it that often, and when I do I am trying new recipes. I’ve made this recipe a few times this year and can’t get enough of it. Normally, when I cook curry I like my protein of choice to be either shrimp or chicken. So I was intrigued when I saw that this recipe called for beef!

Beef and Asparagus Curry

My husband loved this twist on curry and even more so loved that I served it with rice noodles. Traditionally, I serve my curry up with a bowl of sticky rice. So given the fact that I switched up not only the protein but the carb made him fall in love with this dish!

Beef and Asparagus Curry

To add an extra fresh taste to this veggie packed curry I added a healthy amount of chopped cilantro and green onions as well as a little lime. I really enjoyed the cilantro and green onion fresh rather than cooked in. It gives that additional layer of flavor that you wouldn’t be able to achieve without the fresh herbs.

Beef and Asparagus Curry

Source: Everyday Food, April 2012

Beef and Asparagus Curry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4


  • 1 can (13.5 ounces) unsweetened coconut milk, shaken well
  • 1/4 cup red curry paste
  • 3/4 cup low-sodium chicken broth
  • 2 tsp fish sauce
  • 1 tbsp light-brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
  • 8 baby corn (from 1 can)
  • 1 pound sirloin steak, trimmed and thinly sliced against the grain
  • Cooked rice noodles
  • lime wedges
  • 4 green onions, thinly sliced
  • 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, about 2 minutes.
  2. Add curry paste and cook, stirring it until fragrant (about 1 minute). Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened (about 2 minutes).
  3. Add baby corn and asparagus, cook until crisp-tender (about 3 minutes).
  4. Add the steak and cook, stirring, until just cooked through, 2 minutes.
  5. Serve over noodles with lime wedges, sliced green onions, and chopped cilantro.
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  1. Just bought rice noodles last night!! We’ve been making a lot of Asian soups with them but this looks incredible!!

  2. OMG! I have baby corn (not sure why) AND rice noodles in my pantry right now! All of that other stuff is regularly on my list! Making this next week and couldn’t be more excited. I think I like food too much. :)

  3. Beef is such a strange choice for curry, I hear you. But we’ve done it before too and have always loved it. I don’t think I’ve ever put asparagus in curry though. THAT I will definitely try soon. Yum!

  4. Oh goodness does this look yummy! I’ve never done beef in a curry, I think I need to.

  5. oh this looks so delicious! I just want to eat it now. I have minimally dabbled in curries thus far and this really makes me realize how far I have to go. thanks for sharing!

    • Start slowly and experiment with a variety of curry’s. I find that I like yellow currys best but those are the most difficult to make at home!

  6. Oh nummy!~ That sounds so wonderful, and if he won’t have any I’ll come over and share!

  7. ooo that looks good! I love the “baby corn” on top too!

    • Angie–I make this about once a month–I love the simplicity of it and how quick it is to make!

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