Thai Green Curry Butter Steak Bites

Name: Thai Green Curry Butter Steak Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1½ pounds sirloin, cut into 1½-inch cubes; 1½ teaspoons kosher salt; 1 tablespoon neutral oil; 3 tablespoons unsalted butter; 1½ tablespoons Thai green curry paste; 1 teaspoon grated ginger; ½ cup coconut cream; 1 tablespoon fish sauce; 1 tablespoon fresh lime juice; ½ cup Thai basil leaves

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Thai Green Curry Butter Steak Bites sear cubed sirloin hard, then toss them in a quick green curry butter sauce with coconut cream and Thai basil.

Jump to Recipe

Steak bites are usually sold on speed, but speed is not much of a personality. Here, seared sirloin gets a sauce built from butter, Thai green curry paste, ginger, coconut cream, fish sauce, and lime, which means the finished skillet is rich, aromatic, salty, spicy, and bright instead of simply “garlic-butter adjacent.”

Sear the 1½-inch steak cubes in batches over high heat so they brown rather than steam. Once the beef is out, lower the heat and bloom the curry paste and ginger in butter before adding coconut cream and fish sauce. Return the steak only long enough to coat it and finish to your preferred doneness, then add lime to wake up the sauce. The whole thing is fast enough for a weeknight but tastes like somebody made a significantly more complicated plan and then refused to show you the paperwork.

Prep15 minutes

Cook15 minutes

Total30 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1½ pounds sirloin, cut into 1½-inch cubes
1½ teaspoons kosher salt
1 tablespoon neutral oil
3 tablespoons unsalted butter
1½ tablespoons Thai green curry paste
1 teaspoon grated ginger
½ cup coconut cream
1 tablespoon fish sauce
1 tablespoon fresh lime juice
½ cup Thai basil leaves

Instructions

1Season the steak cubes with salt.
2Heat a large skillet over high heat. Add the oil and sear the steak in two batches for 2–3 minutes per side. Transfer to a plate.
3Reduce the heat to medium. Add the butter, curry paste, and ginger. Cook for 1 minute.
4Stir in the coconut cream and fish sauce. Simmer for 2–3 minutes. Cook seafood until opaque and cooked through; fish should flake easily or reach 145°F.
5Return the steak to the pan and toss for 30 seconds. Remove from the heat, add lime juice and basil, and serve.

Nutrition Information

Estimated per serving: 1 of 4 servings.

640Calories

46 gProtein

4 gCarbohydrates

51 gTotal Fat

26 gSaturated Fat

1 gFiber

2 gTotal Sugars

1400 mgSodium

160 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Sear the steak cubes in two batches. Crowd the pan and they steam instead of browning, and browning is where the flavor lives.
Bloom the curry paste in the butter for a full minute. Cooking it wakes up the spices; skip this and the sauce tastes flat and raw.
Add the lime juice and basil off the heat. Both fade if you boil them, and their whole job is that final fresh hit.

Substitutions

Thai green curry paste → red curry paste Red is a touch smokier and sweeter; use the same amount.

coconut cream → full-fat coconut milk, simmered a minute longer Coconut milk is thinner, so reduce it slightly to get the same body.

sirloin → ribeye or flat iron, cubed Ribeye is richer; keep the cubes to about 1½ inches so they sear fast.

Storage Instructions

Store leftover steak bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of coconut milk to loosen the sauce.

Make Ahead

You can cube and season the steak and mix the sauce ingredients a few hours ahead. Sear and finish right before serving so the beef stays tender and the basil fresh.