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Diabetic Recipe: Thai-Style Curry Beef Pasta

Makes 6 to 8 servings


  • 1 pound of boneless, top sirloin steak (about 1 inch thick)
  • 1 box of whole-grain spaghetti    
  • 2 cloves of garlic, minced
  • 2 tablespoons of vegetable oil, divided    
  • 3 cups of broccoli florets
  • 1 bell pepper, cut into ½-inch strips
  • 1 medium onion, cut into 8 wedges
  • 2-3 teaspoons of minced ginger
  • Red pepper flakes (to taste)
  • 14 oz can of light coconut milk
  • ¼ cup red curry chili paste
  • Finely chopped roasted peanuts (optional)


1. Boil and drain the spaghetti, and set aside

2. Cut the steak in half lengthwise, then crosswise into ¼-inch slices. Toss with garlic then set aside.

3. Heat 1½ tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add half of the beef.  Stir-fry 1-2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1½ tablespoons of oil. Remove from skillet.

4. Add the remaining tablespoon of oil to skillet. Add broccoli, bell pepper and onion. Cook and stir for 1 minute. Add 1-2 tablespoons of water.  Continue stirring for another minute.  Add in and stir the ginger and red pepper flakes. 

5. Add the coconut milk and curry paste to skillet. Bring to a boil, then reduce heat and simmer 3-5 minutes until vegetables are crisp-tender. Return the beef to skillet and remove from heat.

5. Toss beef mixture with the pasta. Add the peanuts, if you choose.

 Nutrition Facts per Serving

Calories:  407
Protein: 23 g
Fat: 13 g 
Carbohydrate: 40 g
Fiber: 7 g 

Adapted from DiabetesHealth magazine and Good Housekeeping.

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