Coconut Lemongrass Steak Curry with Potatoes and Green Beans

This aromatic steak curry brings together tender potatoes, crisp green beans and sweet bell pepper in a luscious coconut milk sauce infused with lemongrass, curry powder and a hint of chili. The result is a warm, comforting bowl with layers of flavor and texture.

Serve it over fluffy jasmine rice and top with fresh cilantro and crunchy peanuts for a complete meal that’s both satisfying and full of Southeast Asian-inspired flavors. Perfect for a weeknight dinner that feels special.

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Ingredients

2 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Dice potatoes into ¼-inch pieces. Trim green beans if necessary; cut crosswise into 2-inch pieces. Halve, core and thinly slice bell pepper into strips. Quarter lime. Roughly chop cilantro. Roughly chop peanuts.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add potatoes and a big pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Add another drizzle of oil, green beans and bell pepper; stir to combine. Season with curry powder and cook, stirring constantly, until veggies soften, about 2 minutes more.
4. Thoroughly shake coconut milk container before opening. Stir coconut milk, chili sauce, lemongrass paste, half the basil paste, ¼ cup water, 1 tsp sugar and a squeeze of lime juice into the pan with veggies. Bring to a simmer, then reduce heat to medium-low and cover. Simmer until sauce has thickened and veggies are tender, 4-6 minutes. Turn off heat. Taste and season with salt and more lime juice if desired.
5. Fluff rice with a fork and stir in 1 tablespoon butter. Divide rice between shallow bowls and top with veggie curry. Garnish with cilantro and peanuts. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute chicken, shrimp or tofu. Adjust cooking time accordingly.

Can I make this curry ahead of time?

Yes, the curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop.

What can I use instead of lemongrass puree?

You can use fresh lemongrass stalks (bruised and chopped) or lemongrass paste from a tube.