This Thai Beef Curry recipe is one of my weeknight favorites. It’s rich and creamy with coconut milk, layered with intense spicy-herby flavor from the Thai curry paste, and full of beef and vegetables that cook fast. I love that I can make it while the rice cooks and when it’s done, it tastes as good as what I get at my neighborhood Thai restaurant.
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I love making Thai curries using curry paste and coconut milk because those two ingredients combine to contribute so many different layers of flavor. For this recipe, I use tender beef sirloin, red curry paste, and regular full-fat coconut milk. In just 20 minutes, I can make a dish that's better than anything I can get delivered.
The red curry paste does most of the heavy lifting here. It brings heat, umami, citrus-y lemongrass, a spicy kick from red chile, and just a hint of funk from shrimp paste. Adding coconut milk brings all the flavors together and gives the dish a silky finish.
If you don’t want to use beef, you can easily substitute chicken or tofu. I like this one with broccoli and bell peppers, but it's the kind of dish that welcomes additions and substitutions. You can add mushrooms, broccoli, carrots, and whatever other veggies you love.
I usually serve this curry over steamed jasmine rice, which I make in my Reishunger rice cooker (I’m a bit obsessed with this rice cooker and have to mention it every chance I get!) It’s also amazing with Coconut Rice, rice noodles, or even cauliflower rice or roasted cauliflower if you want to limit your carbs or just add more veggies to your meal. And because it all cooks in one skillet, cleanup is no biggie.
Ingredient Notes
The ingredients for this Thai Red Curry Beef with coconut milk are available at most grocery stores or supermarkets. Here are a helpful few notes about the ingredients.
Beef
I like to use sirloin because it is tender and cooks quickly. That’s perfect when I want to make a quick weeknight dish like this. It’s also relatively affordable and full of flavor. Beef tenderloin is more expensive, but also tender and flavorful.
Thai red curry paste
Thai red curry paste is a blend of herbs, spices, and other ingredients that forms the backbone of many Thai dishes, especially quick curries. It usually includes red chiles, garlic, lemongrass, galangal, shallots, makrut lime leaves, and spices like coriander and cumin, all pounded together into a concentrated paste. Most versions also include shrimp paste for deeper umami, but you can find vegetarian versions if you’re allergic to shellfish or cooking a vegetarian dish.
What makes Thai curry paste so useful for weeknight cooking is that it brings complex layers of flavor—spicy, aromatic, earthy—without needing a long simmer. Give it a quick sauté in a skillet, add coconut milk, protein, and vegetables and simmer for a few minutes. By the time you can cook a pot of rice, you’ll have and a rich, flavorful curry ready to serve.
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My favorite brand of Thai red curry is Mae Ploy, which comes in plastic tubs. Once it’s open, store it in the refrigerator, where it will last for at least six months. The Maesri brand is also great and comes in smaller cans. If you have leftover, you can store it in the fridge as well, just transfer it from the can to a glass jar or other storage container first.
How To Make Thai Beef Curry with Coconut Milk
This dish may look like a restaurant-style curry, but you’ll be surprised how quick and easy it is to make. Here’s how:
- Slice the beef and season it with salt and pepper.
- Sear the beef quickly in a hot skillet with a little oil, then remove it from the skillet, reserving it to return to the skillet later.
- Sauté the bell pepper, broccoli, tomatoes, garlic, and ginger in the same skillet.
- Return the beef to the skillet and cook for a couple more minutes.
- Stir in the cilantro, curry paste, and coconut milk and simmer for a few minutes until everything is heated through.
- Add the lime juice and serve hot.
Expert Tips for Success
This curry is quick, but a few small steps make a big difference in flavor and texture. Here are my tips:
- Use full-fat coconut milk if you can—it gives a richer texture.
- Add the curry paste before the coconut milk to help it bloom in the oil for more flavor.
- If your curry looks too thick, add a splash of water or broth to loosen it.
- A squeeze of lime right before serving brightens the whole dish.
What to Serve With It
This curry is built for rice. I usually spoon it over jasmine rice, Coconut Rice, or sticky rice. Add a Green Papaya Salad or a Japanese Cucumber Salad for something cool and crunchy.
If you’re feeding a crowd or making a special occasion meal, add an appetizer or two like Thai Curry Puffs, Thai Chicken Satay, or Fish Cakes. Vietnamese Summer Rolls or Yum Woon Sen would make nice light starters, too. Add Mango Sticky Rice or Thai Black Rice Pudding for dessert.
Thai Beef Curry with Coconut Milk
Robin Donovan
Ingredients
- 1 pound beef sirloin thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil divided
- 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
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk
- 1 tablespoon lime juice
Instructions
- Season and sear the beefSeason 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 vegetablesIn 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 pasteReturn the beef to the skillet. Stir in the coriander and curry paste and cook for 1 to 2 minutes, stirring to coat the beef and vegetables in the paste.
- Add coconut milkPour 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 serveAdd the fresh lime juice, 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.
Robin, you’ve hit the mark with your recipes! Thank you for sharing them with us!