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Beef and Asparagus Curry

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 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


  • In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, about 2 minutes.
  • 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).
  • Add baby corn and asparagus, cook until crisp-tender (about 3 minutes).
  • Add the steak and cook, stirring, until just cooked through, 2 minutes.
  • Serve over noodles with lime wedges, sliced green onions, and chopped cilantro.
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