This might be the boldest, creamiest dinner you'll make this week—so grab your skillet! The Spicy Thai Beef Curry with Coconut Milk Recipe blends tender beef with fragrant spices and velvety coconut milk for a dish that feels exotic but comes together in no time.
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Why You'll Love This Recipe
I fell head over heels for this Spicy Thai Beef Curry with Coconut Milk Recipe the very first time I made it. It's got that perfect balance of spicy, sweet, and creamy, and it’s surprisingly quick to cook—a huge win when you want something exciting but don’t have hours to spend in the kitchen.
- Quick and Easy: Ready in just about 20 minutes, so you’re not stuck over a hot stove all night.
- Lush, Creamy Sauce: Thanks to coconut milk, this curry feels indulgent without any fuss.
- Flavor Explosion: The red curry paste brings the authentic Thai heat and aroma you crave.
- Versatile: You can swap beef for chicken or tofu easily, making it a flexible favorite.
Ingredients & Why They Work
Every ingredient in this Spicy Thai Beef Curry with Coconut Milk Recipe plays a role in creating a harmonious blend of textures and flavors. From the tender beef to the fresh veggies and the creamy coconut milk, each one brings something special to the table.
- Beef sirloin: I prefer sirloin because it cooks quickly and stays tender when sliced thinly.
- Sea salt & black pepper: Simple seasoning to enhance natural flavors without overpowering the curry.
- Vegetable oil: Neutral oil that lets the curry paste shine without adding competing flavors.
- Red bell pepper: Adds vibrant color and a sweet crunch that contrasts with the tender beef.
- Broccoli florets: They soak up the sauce nicely and add healthy green goodness.
- Large tomatoes: Bring acidity that balances the richness of the coconut milk.
- Garlic & ginger: Aromatics that really form the backbone of the curry’s flavor profile.
- Cilantro: Adds a fresh, herbaceous note that brightens every bite.
- Thai red curry paste: The star of the show—full of spices, chili, and umami.
- Coconut milk: Thick and creamy for that luscious sauce you’ll want to dip your rice in.
- Lime juice: A splash at the end wakes up all the flavors with zesty brightness.
Make It Your Way
One of the best parts about this recipe is how easy it is to tweak according to your mood or pantry. I often swap veggies depending on what I have on hand, and sometimes I dial up the spice if I’m craving that extra kick.
- Variation: I sometimes replace beef with chicken breast or thighs for a lighter or juicier option—it still soaks up the curry paste beautifully.
- Make it vegetarian: Using firm tofu instead of meat works great. Just press it well and pan-fry until golden before adding the sauce.
- Extra heat: Add fresh Thai chilies or a pinch of chili flakes when cooking the veggies if you want a spicier curry.
- More depth: A splash of fish sauce or soy sauce can add savory depth—you can sneak it in if you feel the curry needs a bit more punch.
Step-by-Step: How I Make Spicy Thai Beef Curry with Coconut Milk Recipe
Step 1: Season and Sear the Beef
First things first: pat your thinly sliced beef dry and season it lightly with sea salt and black pepper. Heat a tablespoon of vegetable oil in a large skillet over medium heat—once shimmering, add your beef in a single layer. Let it sear without stirring for about 2 minutes. You want a nice golden crust but not fully cooked through yet. Then, transfer it to a plate and set aside. This quick sear locks in flavor and texture.
Step 2: Cook the Vegetables
In the same pan, add the remaining tablespoon of oil. Toss in your diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. stir occasionally, cooking for about 4 minutes until the veggies soften a bit but still have some bite. This step builds the curry’s fresh base and lets those flavors mingle.
Step 3: Combine Beef, Veggies & Curry Paste
Return the beef to the skillet with the vegetables. Sprinkle over the chopped cilantro, then spoon in the Thai red curry paste. Stir everything well—make sure each piece of beef and each veggie is luxuriously coated in that red, spicy paste. Let it cook together for another 1-2 minutes; this helps to bloom the spices and enhances the flavors.
Step 4: Add Coconut Milk and Lime Juice
Pour in the coconut milk to create that rich, creamy sauce. Add the lime juice at this stage to brighten the dish. Stir, bring everything to a gentle simmer, and cook for a few more minutes until heated through and nicely melded. The sauce thickens a little, and your kitchen smells incredible.
Step 5: Finish and Serve
Give the curry a final stir, taste, and adjust seasoning if needed—sometimes I add a tiny pinch more salt or a squeeze more lime. Serve hot over steamed jasmine rice or your fave grain and get ready for some serious compliments.
Top Tip
Here’s what I’ve learned from my experiments with this Spicy Thai Beef Curry with Coconut Milk Recipe—these small tweaks can make your curry sing!
- Don’t overcrowd the pan: Searing beef in batches or in a single layer helps it brown properly without steaming, which keeps it tender.
- Bloom your spices: Cooking the curry paste briefly with the beef and veggies deepens the flavor instead of adding it at the end.
- Use full-fat coconut milk: The creaminess really elevates this curry, giving it that authentic texture and richness.
- Fresh lime juice at the end: Never skip it—this final burst of acidity wakes up the flavors and balances the richness.
How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe
Garnishes
I love finishing this curry with a sprinkle of fresh chopped cilantro and a few thin slices of red chili if I’m feeling bold. Sometimes, I toss a handful of roasted peanuts on top for crunch and contrast. These little touches take the dish to the next level.
Side Dishes
Steamed jasmine rice is my go-to side—it soaks up all that luscious curry sauce beautifully. Occasionally, I serve it alongside simple stir-fried greens or cucumber salad to add freshness and balance the spice.
Creative Ways to Present
For special dinners, I like to serve the curry in small coconut shells or pretty bowls garnished with edible flowers and lime wedges—makes dinner feel festive. Another fun idea: serve it over coconut rice for an extra tropical flair.
Make Ahead and Storage
Storing Leftovers
Leftovers taste great the next day! I usually store the curry in an airtight container in the fridge and it holds up for 3-4 days. The flavors even seem to deepen overnight, which means lunch the next day tastes like a treat.
Freezing
This Spicy Thai Beef Curry with Coconut Milk Recipe freezes well. Just cool it completely, pop it into freezer-safe bags or containers, and it can keep for up to 2 months. I like to freeze in portions so I can thaw just what I need.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently to prevent the coconut milk from separating. If it looks a bit thick, splash in some water or broth to loosen it up. Microwaving works too, but I prefer stovetop for even heating.
Frequently Asked Questions:
Yes! While sirloin is ideal because it’s tender and cooks quickly, you can also use flank steak or ribeye thinly sliced. Just adjust cooking time to avoid toughness—flank steak might benefit from a quick marinade or slower cooking if thicker cuts are used.
If you don’t have Thai red curry paste, you can use a mix of red chili paste and a bit of curry powder, garlic, and ginger to approximate the flavor. However, the traditional curry paste has a unique balance of spices and herbs, so I recommend buying a good-quality jar for authenticity.
The curry has a moderate spicy kick from the red curry paste, but it’s balanced by coconut milk’s creaminess. If you prefer milder flavors, reduce the amount of curry paste slightly or go easy with fresh chilies. Conversely, bump it up for more heat.
You can use light coconut milk, but the curry will be less creamy and rich. For the best texture and flavor, I recommend full-fat coconut milk—it adds that luscious mouthfeel that makes the curry so comforting.
Final Thoughts
This Spicy Thai Beef Curry with Coconut Milk Recipe is one of those dishes I turn to when I want bold flavor without the fuss. It's cozy, comforting, and just has that little spark of something special that always impresses. Trust me, once you try this, it'll become your go-to weeknight favorite too—you’ll feel like a curry-making pro in no time!
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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: Stovetop
- Cuisine: Asian, Thai
Description
A flavorful Thai Beef Curry with tender sirloin, vibrant vegetables, and creamy coconut milk, perfect for a quick and satisfying dinner.
Ingredients
Meat
- 1 pound beef sirloin thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil divided
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
Currents and Liquids
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk
- 1 tablespoon lime juice
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 again if desired, remove from heat, and serve hot.
Notes
- Swap the sirloin for chicken or tofu if desired.
- Use full-fat coconut milk for a creamier texture.
- You can add fish sauce or soy sauce for extra depth if you feel it needs more salt or umami.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
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