This might just be the most satisfying weeknight dish you’ll toss together in under 30 minutes. If you love bold, creamy flavors with a little kick, my Spicy Thai Beef Curry with Coconut Milk Recipe is going to be your new go-to. Trust me, it’s both comforting and exciting on the palate!
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Why You'll Love This Recipe
I’ve made plenty of Thai curries, but this Spicy Thai Beef Curry with Coconut Milk Recipe hits the perfect balance—rich coconut creaminess meets spicy red curry heat with tender beef that doesn’t take forever to cook. It’s a weeknight winner for busy cooks like us!
- Speedy and Simple: Ready in just about 20 minutes, making it ideal for any night you want delicious food fast.
- Flavor-packed: The Thai red curry paste brings authentic warmth and spice without being overwhelming.
- Versatile ingredients: You can swap out sirloin with chicken or even tofu for different takes.
- Kid-friendly adjustments: You can dial down the heat easily while keeping all that coconut milk creaminess.
Ingredients & Why They Work
Every ingredient in this Spicy Thai Beef Curry with Coconut Milk Recipe plays a part—whether adding heat, freshness, or richness. When you gather these staples, you’ll appreciate how they complement each other, bringing that familiar Thai magic you crave.
- Beef sirloin: Thinly sliced for quick cooking and tender bites that soak up the curry sauce beautifully.
- Sea salt & ground black pepper: Simple seasoning to enhance the beef’s natural flavor before it hits the pan.
- Vegetable oil: Neutral oil great for searing without overpowering the curry’s flavor.
- Red bell pepper: Adds a touch of sweetness and vibrant color to balance the spice.
- Broccoli florets: Give the curry a fresh, crunchy contrast while soaking up sauce.
- Large tomatoes: Bring juiciness and a mellow acidity to brighten the dish.
- Garlic and grated ginger: Classic Thai aromatics that deepen flavor layers.
- Cilantro: Fresh chopped cilantro sprinkled in adds that iconic herbal note.
- Thai red curry paste: The heart of the curry, packed with chili, lemongrass, and spices for spice and depth.
- Coconut milk: Creamy richness that smooths out heat and brings that signature Thai finish.
- Lime juice: Brightens and balances the whole dish with a fresh citrus punch.
Make It Your Way
I love making this curry with just a hint more curry paste when friends come over who like extra heat, but you can easily adjust the spice. Adding extra veggies or swapping beef for tofu also works wonders—this recipe is super forgiving, which means you can tailor it exactly how you like.
- Variation: I’ve swapped beef for chicken thighs on busy nights since they cook just as quickly and stay juicy—still delicious and comforting.
- Heat level: If you’re not scared of spicy, add a fresh Thai chili or two when cooking, but if you have little spice lovers, just stick to the curry paste amount.
- Dairy-free: This curry is naturally dairy-free, so it’s a great choice for friends or family with allergies.
Step-by-Step: How I Make Spicy Thai Beef Curry with Coconut Milk Recipe
Step 1: Sear the Beef to Lock in Flavor
First, season your thin beef slices lightly with salt and pepper. Heat a tablespoon of vegetable oil in a large skillet over medium heat. When it’s hot but not smoking, add the beef in a single layer. Let it sear for about 2 minutes—don’t stir too much or it won't get that slight caramelization. You want a nice, brown crust sealing in those juicy flavors. Once browned, transfer the beef to a plate and set aside so it’s ready to rejoin later.
Step 2: Cook the Vegetables Gently
In the same skillet, add your remaining oil. Toss in the diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Stir every now and then for about 4 minutes until the veggies are just starting to soften but still vibrant. This keeps them fresh and gives a nice texture contrast later with the tender beef.
Step 3: Bring it Together with Curry Paste and Cilantro
Return that perfectly seared beef to the skillet. Now stir in the chopped cilantro and all that fragrant Thai red curry paste. Cook and stir for 1 to 2 minutes until every bite is coated and the aroma really starts to fill your kitchen—that’s when you know you’re onto something good.
Step 4: Add Coconut Milk and Lime Juice
Pour in the creamy coconut milk, then drizzle the lime juice over everything and give the pan a good stir. Turn the heat down to a gentle simmer and let it cook for a few more minutes until everything’s heated through and luscious. Be careful not to boil vigorously—just a gentle bubble to marry the flavors.
Step 5: Serve and Enjoy!
Before serving, give it a quick taste and adjust seasoning if needed. Maybe a pinch more salt or a squeeze more lime. I usually serve it hot over jasmine rice or your favorite noodles to soak up every last drop of that beautiful sauce.
Top Tip
Making this Spicy Thai Beef Curry with Coconut Milk Recipe consistently perfect became easier once I nailed these little nuggets of wisdom. If you’re new to Thai cooking, these tips will save you time and frustration!
- Even Searing: Don’t overcrowd the pan when cooking beef—work in batches if necessary to get that nice caramelization.
- Freshness Matters: Use fresh garlic and ginger rather than powders for the brightest, most authentic flavor profile.
- Simmer Gently: Avoid boiling coconut milk too hard or it can separate—just a gentle heat to keep it silky smooth.
- Adjust Salt Last: Curry paste can have some salt, so add extra salt sparingly and always after cooking.
How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe
Garnishes
I always finish with a sprinkle of fresh cilantro and a wedge of lime on the side. Sometimes, I toss in a few chopped roasted peanuts for crunch or thinly sliced red chilies if guests want an extra spicy kick. These little touches take the dish from great to memorable.
Side Dishes
You can’t go wrong serving this curry with fluffy jasmine rice, sticky rice, or even cooked rice noodles. For a veggie boost, a simple cucumber salad with rice vinegar dressing or steamed greens like bok choy complements the curry’s richness perfectly.
Creative Ways to Present
For special occasions, I like serving the curry in individual coconut shells or small bowls with edible flowers and extra fresh herbs sprinkled on top—it’s a fun way to impress friends and celebrate the flavors of Thailand.
Make Ahead and Storage
Storing Leftovers
I store leftover curry in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day.
Freezing
This recipe freezes well in portioned containers. Just thaw overnight in the fridge before reheating. I like freezing single portions so I can have quick, delicious ready meals on busy days.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If the curry thickens too much, add a splash of water or coconut milk to loosen it up. Microwaving works too—just cover and heat in short bursts until warm.
Frequently Asked Questions:
Absolutely! Simply swap the beef with firm tofu or a mix of hearty vegetables like mushrooms and eggplant. Use soy sauce instead of fish sauce if you add any.
Thai red curry paste has moderate heat – vibrant but not overwhelming. You can always adjust by adding less or more paste, or diluting with extra coconut milk to mellow the spice.
Rice noodles, quinoa, or even mashed sweet potatoes work great alongside this curry, depending on your preference or dietary needs.
While fresh vegetables give the best texture and flavor, you could use canned vegetables in a pinch. Just be sure to drain them well and add later in the cooking process to avoid mushiness.
Final Thoughts
This Spicy Thai Beef Curry with Coconut Milk Recipe is one of those dishes that feels like a warm hug after a crazy day. It’s straightforward enough for a quick dinner but impressive enough to serve when friends visit. I hope you enjoy making it as much as I do—once you try it, it might just become your weeknight staple too!
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Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Description
A flavorful Thai Beef Curry with tender slices of beef sirloin simmered in rich coconut milk and aromatic red curry paste, combined with fresh vegetables like broccoli, bell pepper, and tomatoes. This quick and easy dish is perfect for a cozy weeknight dinner packed with vibrant flavors and a touch of lime for brightness.
Ingredients
Beef and Seasoning
- 1 pound beef sirloin thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Vegetables
- 1 piece red bell pepper medium, diced
- 2 cups broccoli florets
- 2 pieces large tomatoes chopped
- 1 piece garlic clove minced
- ½ teaspoon ginger grated
- 1 tablespoon cilantro chopped
Curry and Sauce
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil divided
Instructions
- Season and sear the beef: Season the beef with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the beef and sear for about 2 minutes until just browned. Remove from the pan and set aside.
- Cook the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the bell pepper, broccoli, tomatoes, garlic, and ginger. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Combine the beef, veggies, and curry paste: Return the beef to the skillet. Stir in the cilantro and curry paste and cook for 1 to 2 minutes, stirring to coat the beef and vegetables in the paste.
- Add coconut milk: Pour in the coconut milk and add the lime juice. Stir well and bring to a simmer. Let cook for a few more minutes until everything is heated through.
- Finish and serve: Add the fresh lime juice if desired, remove from heat, and serve hot.
Notes
- Swap the sirloin for chicken or tofu if desired for a different source of protein.
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Add fish sauce or soy sauce for extra depth if you feel it needs more salt or umami.
- For a spicier dish, increase the amount of Thai red curry paste gradually to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
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