This might be the most satisfying weeknight dinner you can whip up: rich, creamy, with just the right kick of heat. The Spicy Thai Beef Curry with Coconut Milk Recipe is a comforting, flavorful dish that feels fancy but comes together quickly. Trust me, once you try it, it’ll become a staple in your rotation.
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Why You'll Love This Recipe
I remember the first time I made this Spicy Thai Beef Curry with Coconut Milk Recipe — the layers of creamy coconut, bold red curry, and tender beef just blew me away. It’s one of those dishes that tastes like it took hours but is actually quite speedy and straightforward.
- Bright, balanced flavors: The combination of spicy red curry and creamy coconut milk creates a harmonious flavor that's both vibrant and soothing.
- Quick to make: From prepping to plate in about 20 minutes, it's perfect for busy nights when you crave something impressive but doable.
- Simple ingredient list: Most items are pantry staples or easy to find in any grocery store, making this accessible for cooks of all levels.
- Versatile and customizable: Whether you want it spicier, milder, or packed with veggies, this recipe adapts to your preferences beautifully.
Ingredients & Why They Work
Every ingredient in this Spicy Thai Beef Curry with Coconut Milk Recipe plays a key role in building that signature flavor and texture—plus, they’re easy to source and work harmoniously together. When I shop for this, I usually grab fresh veggies and opt for full-fat coconut milk for that silky richness.
- Beef sirloin: Thinly sliced for quick cooking and tender bites, it soaks up the curry flavors beautifully.
- Sea salt: Enhances the natural flavors of both the beef and vegetables without overpowering.
- Ground black pepper: Adds a subtle heat layer that complements the curry paste’s spice.
- Vegetable oil: Neutral and perfect for searing without burning or altering flavors.
- Red bell pepper: Adds sweetness and crunch that balance the richness.
- Broccoli florets: A hearty green that provides texture and color contrast.
- Large tomatoes: Bring a touch of acidity and freshness to the curry base.
- Garlic clove: Essential aromatic that deepens flavor complexity.
- Ginger: Adds warmth and a zesty, fresh punch.
- Cilantro: The finishing herb that offers lightness and brightness.
- Thai red curry paste: The star ingredient delivering authentic heat and spices.
- Coconut milk: Creamy liquid that tames the spice and creates a silky sauce.
- Lime juice: A splash of acidity that lifts all the flavors and keeps things vibrant.
Make It Your Way
I like to switch things up depending on the mood. This Spicy Thai Beef Curry with Coconut Milk Recipe is a great canvas—you can easily dial up the heat, swap the beef for tofu, or add more veggies you have on hand.
- Variation: I once tried this with thinly sliced chicken breast instead of beef, and it worked great for a lighter version. The cooking times stayed about the same, and the curry flavors still shone through beautifully.
- Heat level: Not a fan of spice? Use less red curry paste or swap with a milder yellow curry paste to keep it flavorful but gentle.
- Extra veggies: Feel free to add carrots, snap peas, or zucchini to boost the nutrition and texture.
- Vegan adaptation: Omit the beef and substitute with firm tofu and a splash of soy sauce for salty depth.
Step-by-Step: How I Make Spicy Thai Beef Curry with Coconut Milk Recipe
Step 1: Season and Sear the Beef
Start by seasoning your thinly sliced beef sirloin with sea salt and ground black pepper—simple but important as it builds the base flavor. Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the beef in a single layer, making sure not to crowd the pan, and sear for about 2 minutes until it just starts to brown. You want a nice crust but still keep the beef tender inside. Remove the beef and set it aside—don’t overcook here as it’ll finish cooking in the sauce later.
Step 2: Cook the Vegetables
Using the same skillet, add the remaining tablespoon of oil and toss in diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and freshly grated ginger. Stir occasionally and cook for about 4 minutes, just until the veggies start becoming tender but still have a bit of crunch. This step builds volume and freshness in the curry—a nice contrast to the rich sauce and beef.
Step 3: Combine Beef, Veggies, and Curry Paste
Return the seared beef to the pan and stir in chopped cilantro along with the Thai red curry paste. Cook for 1 to 2 minutes, stirring frequently to coat all the ingredients evenly. This part really brings everything together with that beautiful, spicy aroma. If you love more curry paste (like I do), don’t hesitate to add a bit extra here.
Step 4: Add Coconut Milk and Lime Juice
Pour in the coconut milk to create a luscious sauce, and add the fresh lime juice to give it a zesty brightness. Stir everything well and bring to a gentle simmer. Let it cook for a couple more minutes until the beef is fully cooked and the flavors meld together. The sauce will thicken slightly and become creamy—a sign it’s ready to serve.
Step 5: Finish and Serve
Adjust seasoning if needed—sometimes I add a splash of fish sauce or soy sauce here for an umami kick. Remove from heat and get ready to dig in. Serve your Spicy Thai Beef Curry with Coconut Milk Recipe piping hot, garnished with extra cilantro if you like.
Top Tip
I've learned from several tries that balancing the spice and creaminess is key to this curry standing out. Too much curry paste without enough coconut milk can overwhelm, while too little curry paste will leave it bland.
- Use full-fat coconut milk: It’s worth the extra richness and prevents the sauce from turning watery.
- Sear beef quickly: Avoid overcooking by searing just until browned—you want the beef tender, not tough.
- Fresh lime juice at the end: This brightens the whole dish and balances the creamy curry perfectly.
- Don’t overcrowd the pan: Sear beef in batches if needed to get that nicely browned surface without steaming.
How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe
Garnishes
I always top this curry with fresh cilantro and sometimes a few extra slices of fresh red chili if I’m craving more heat. A sprinkle of toasted peanuts adds a lovely crunch and depth that I can’t recommend enough.
Side Dishes
Steamed jasmine rice is my go-to—it’s fluffy and soaks up all the delicious curry sauce. Occasionally, I’ll serve it with lightly sautéed baby bok choy or a crisp cucumber salad to introduce coolness and texture contrast.
Creative Ways to Present
For a special dinner, I’ve ladled the curry into small coconut shell bowls and served alongside sticky rice wrapped in banana leaves. It’s fun, authentic-feeling, and always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge. The curry keeps beautifully for 3-4 days, and the flavors actually deepen overnight. Just be sure to cool it quickly and refrigerate within two hours for safety.
Freezing
This curry freezes well! Portion it out into freezer-safe containers, and it will keep for up to 2 months without loss of flavor. When thawing, do it overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent the coconut milk from separating. Adding a splash of water or coconut milk while reheating helps maintain creaminess.
Frequently Asked Questions:
Absolutely! The flavors actually deepen when made ahead. Just store it in the fridge and reheat gently before serving.
Thinly sliced sirloin is ideal because it cooks quickly and stays tender. Avoid tougher cuts unless you plan on slow cooking.
This curry has a medium heat level from the red curry paste. You can easily adjust spice by adding more or less curry paste, or balancing with additional coconut milk to mellow it out.
Coconut milk is key for that creamy texture and signature flavor. If avoiding coconut, you can try cashew cream or almond milk, but it will change the flavor profile.
Final Thoughts
This Spicy Thai Beef Curry with Coconut Milk Recipe is one I’ll keep making when I want fast comfort with bold flavor. It’s approachable for everyone—from curry novices to spice lovers—and always feels like a treat. Give it a try, and I bet it’ll become one of your go-to meals too. Happy cooking!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
This Thai Beef Curry with Coconut Milk is a flavorful and creamy dish featuring tender beef sirloin simmered in a fragrant red curry sauce with fresh vegetables. Perfect for a quick and satisfying weeknight dinner, this recipe balances spicy, savory, and tangy flavors with a hint of lime for freshness.
Ingredients
Beef and Seasoning
- 1 pound beef sirloin thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Vegetables and Aromatics
- 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
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 sea salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beef slices 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 vegetable oil. Add the diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Combine beef, veggies, and curry paste: Return the seared beef to the skillet. Stir in the chopped cilantro and Thai red curry paste. Cook for 1 to 2 minutes, stirring constantly to evenly coat the beef and vegetables with the curry paste.
- Add coconut milk: Pour in the coconut milk and add 1 tablespoon of lime juice. Stir well and bring the mixture to a gentle simmer. Let it cook for a few more minutes until everything is heated through and the flavors are melded.
- Finish and serve: Adjust seasoning if desired, remove from heat, and serve hot over rice or noodles. Garnish with extra cilantro or lime wedges if preferred.
Notes
- You can substitute beef sirloin with chicken breast or firm tofu for a different protein option.
- Use full-fat coconut milk for a richer and creamier sauce; light coconut milk will yield a lighter dish.
- Add fish sauce or soy sauce for additional saltiness and umami if the dish tastes mild.
- For extra heat, add sliced fresh chili or chili flakes with the vegetables.
- Serve this curry with jasmine rice or rice noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
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