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Diabetic Recipe: Thai-Style Curry Beef Pasta

Makes 6-8 servings


  • 1 pound of boneless, top sirloin steak (about one inch thick)
  • Box of whole-grain spaghetti    
  • 2 garlic cloves, 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 of red curry chili paste
  • Finely chopped roasted peanuts (optional)


1. Boil and drain the pasta, then set it aside.

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

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

4. Add remaining tablespoon of oil to skillet. Add broccoli, bell pepper and onion. Cook and stir for one minute. Add 1-2 tablespoons of water. Continue stirring for another minute, then add 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: 39 g
Fiber: 7 g 

Adapted from DiabetesHealth magazine and Good Housekeeping.

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.