Spicy Thai Beef Curry with Coconut Milk

Name: Delicious Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 pound beef sirloin thinly sliced; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 2 tablespoons vegetable oil divided; 1 medium red bell pepper, diced; 2 cups broccoli florets; 2 large tomatoes, chopped; 1 garlic clove, minced; ½ teaspoon grated ginger; 1 tablespoon chopped cilantro; 3 tablespoons Thai red curry paste; 14 ounce can coconut milk; 1 tablespoon lime juice

This might be the most satisfying dinner you’ll whip up in just about 20 minutes—the layers of creamy coconut milk, fiery red curry, and tender beef come together in my favorite Spicy Thai Beef Curry with Coconut Milk Recipe. It’s fresh, bold, and insanely comforting!

A black cast iron skillet holds a creamy orange curry filled with chunky pieces of meat, small green broccoli florets, and red bell pepper slices. The sauce is thick and smooth, covering the ingredients well. Woman’s hand with red nail polish holds a silver spoon lifting a scoop of the curry, showing the rich texture. The skillet rests on a white marbled surface with a white cloth and a whole lime behind it. Three small chili peppers in red, orange, and green lie beside the skillet. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Thai Beef Curry with Coconut Milk Recipe
Top Tip
How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

Every time I make this spicy Thai beef curry, it feels like a mini celebration at home. It's an easy recipe that delivers big on flavor, and I love how it balances heat, creaminess, and freshness without any fuss.

Quick and Simple: Ready in just 20 minutes, perfect for busy weeknights or last-minute guests.
Flavor Explosion: The combination of red curry paste and coconut milk creates a rich, spicy sauce that clings to every bite.
Customizable Ingredients: You can easily swap beef for chicken or tofu—whichever suits your mood or diet.
Fresh and Healthy: Packed with vibrant veggies like broccoli and bell pepper, it’s both nourishing and delicious.

Ingredients & Why They Work

Let’s chat about the ingredients — I find that each element plays an important role in building those authentic Thai flavors while keeping things fresh and balanced. Plus, some shopping tips I’ve picked up that help the dish truly shine.

Flat lay of fresh thinly sliced raw beef sirloin arranged neatly, a small pile of coarse sea salt crystals, whole black peppercorns scattered naturally, a small white bowl with golden vegetable oil, a medium red bell pepper diced into bright chunks, fresh green broccoli florets clustered, two large ripe tomatoes quartered, a single garlic clove whole and unpeeled, a small piece of ginger root with rough skin grated finely beside it, a small bunch of fresh cilantro sprigs, a small white bowl filled with vibrant red Thai curry paste, a small white bowl of creamy white coconut milk, a small white bowl with freshly squeezed lime juice, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef sirloin: Thin slices cook quickly and stay tender, making your curry the star in no time.
Sea salt & black pepper: Basic but essential—season the beef well to enhance natural flavor.
Vegetable oil: Neutral oil is best for searing without overpowering the curry’s aroma.
Red bell pepper: Adds sweetness and color—slice it just right so it keeps a little crunch.
Broccoli florets: These soak up the curry beautifully and add great texture.
Large tomatoes: Provide subtle acidity and juiciness; fresh is always best.
Garlic clove: Minced finely for that aromatic burst that anchors the curry.
Fresh ginger: Grated ginger adds brightness and warmth—don’t skip it!
Cilantro: Fresh chopped cilantro sprinkled in just before serving brightens every bite.
Thai red curry paste: The heart of the recipe—look for authentic brands with real chili and herbs for the perfect kick.
Coconut milk (full-fat recommended): Creamy, rich, and slightly sweet to balance the spice.
Lime juice: The final zesty splash that lifts all the flavors and makes this dish sing.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Spicy Thai Beef Curry with Coconut Milk Recipe is how easy it is to tweak. I often switch up the protein or swap in seasonal veggies depending on what’s in the fridge. Give it your twist—try what feels best to you!

Protein swap: Tried it with chicken thighs once for a leaner option, and it was just as tender and flavorful.
Veggie boost: Adding snap peas or baby corn gives a fresh crunch that's delightful if you like variety.
Adjusting heat: If you want it extra spicy, I add a bit more red curry paste or fresh chopped chilies—just remember, a little goes a long way.
Vegan option: Replace beef with firm tofu and use soy sauce instead of fish sauce if you want a vegetarian-friendly version.

Step-by-Step: How I Make Spicy Thai Beef Curry with Coconut Milk Recipe

A white bowl with brown speckles contains a meal made of two layers. The bottom layer is white rice with soft texture, filling most of the bowl's base. The top layer consists of small chunks of orange-colored chicken curry mixed with green specks of herbs and small pieces of vegetables like broccoli and carrot, covered in creamy sauce. Around the bowl, on a white marbled surface, there is a small red chili pepper, a silver fork with three prongs, some cilantro leaves, a lime, a white cloth napkin, and a small glass bowl with more chopped green herbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear Your Beef

Start by seasoning your thinly sliced beef sirloin with salt and black pepper. I heat 1 tablespoon of vegetable oil in my skillet over medium heat, then sear the beef pieces for about 2 minutes until they’re just browned. This quick searing locks in flavor without overcooking. Once browned, take the beef out and set it aside—you don’t want it to get tough by cooking too long now.

Step 2: Cook the Vegetables

Using the same pan (love not having extra dishes to wash!), add the remaining tablespoon of oil. Toss in your diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and freshly grated ginger. Stir every now and then, cooking for about 4 minutes or until things start to soften and smell amazing. This is where your kitchen will fill with those gorgeous Thai aromas that get everyone excited for dinner.

Step 3: Combine Beef, Veggies, and Curry Paste

Return the seared beef to the skillet, then stir in chopped cilantro and your Thai red curry paste. Cook for another 1 to 2 minutes, mixing well so the curry paste evenly coats every bite of beef and vegetable. You’ll see the sauce start to thicken slightly—this is the flavor base coming together nicely.

Step 4: Add Coconut Milk and Simmer

Pour in the coconut milk along with a tablespoon of fresh lime juice. Give everything a good stir, then bring it to a gentle simmer. I usually let it cook for a few minutes—just long enough to heat it through and let the flavors blend beautifully. Be cautious not to boil vigorously; you want a silky texture, not a split sauce.

Step 5: Finish and Serve Warm

Add a final splash of lime juice if you like it zestier, then remove from heat. Serve hot and get ready to enjoy a bowl full of savory, spicy, and creamy goodness.

Top Tip

Over time, I’ve learned some easy tricks to make sure your Spicy Thai Beef Curry with Coconut Milk Recipe turns out perfectly every time, even if you're cooking this for the first time.

Don’t Overcook the Beef: Thin slices mean fast cooking. Sear until just browned to avoid toughness and keep tenderness.
Use Full-Fat Coconut Milk: This gives the curry its creamy richness—light versions just won’t have that satisfying texture.
Balance the Heat: Taste as you go with the red curry paste—some brands vary in spice level, so adjust accordingly for your family’s heat preference.
Fresh Lime Juice Last: Add it off the heat to keep that fresh zing—it really brightens the whole dish.

How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe

A black cast iron pan is shown from above, containing a mix of cooked vegetables. The vegetables include several pieces of bright green broccoli florets and chunky red bell pepper pieces scattered evenly in the pan. There are visible caramelized bits of onion mixed throughout, adding some brown and translucent textures. Some steam rises from the hot vegetables, and the pan rests on a white marbled surface. The handle of the pan is long with ridges for grip, extending toward the bottom of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I plate this curry, I always add a sprinkle of fresh cilantro and a few extra lime wedges on the side. Sometimes, I toss in some thinly sliced red chili or chopped green onions for an extra pop of color and subtle crunch. These small touches make it visually inviting and boost freshness.

Side Dishes

I’m a big fan of serving this curry alongside jasmine rice—it soaks up the rich sauce perfectly. Sometimes, I mix in steamed sticky rice for add-on authenticity. If you want veggies on the side, simple steamed greens like bok choy or snap peas complement the dish beautifully.

Creative Ways to Present

For special occasions, I love serving this curry in small coconut shells or mini bowls to amplify the coconut vibe. Pair it with edible flowers or fresh basil leaves on top for an Instagram-worthy presentation. It’s perfect for dinner parties when you want to impress without extra hassle.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge, where this curry keeps well for up to 3 days. I find that the flavors actually deepen overnight, making it even more delicious the next day.

Freezing

If you want to freeze it, freeze in small portions to preserve freshness. When you thaw, do so slowly in the fridge overnight to keep the beef tender and the coconut milk smooth.

Reheating

For reheating, gently warm on the stove over low heat, stirring occasionally. Avoid microwaving on high to keep the coconut milk from separating. A splash of water or extra coconut milk can help if the curry thickens too much.

Frequently Asked Questions:

Can I use a different cut of beef for this curry?

Absolutely! While sirloin thinly sliced is tender and quick to cook, you can use flank steak or ribeye as long as it’s sliced thinly against the grain to keep it tender.

What can I do if I can’t find Thai red curry paste?

If you can’t find ready-made Thai red curry paste, you can make a basic version at home using dried chili flakes, garlic, lemongrass, shallots, and galangal or ginger blended together. Otherwise, many Asian markets or online stores carry authentic brands worth trying.

Is this recipe very spicy?

The heat level depends on the brand and amount of curry paste you use. I usually start with 3 tablespoons which gives a moderate spice level that most people enjoy, but you can adjust it to taste—adding less for milder or more for an extra kick.

Can I make this vegetarian or vegan?

Yes! Simply swap the beef for firm tofu or tempeh and use vegetable oil and soy sauce to keep it plant-based. You can also skip the fish sauce if your curry paste contains it, ensuring everything fits within your dietary preferences.

Final Thoughts

I keep coming back to this Spicy Thai Beef Curry with Coconut Milk Recipe because it’s just so warm and satisfying—like a big flavorful hug in a bowl. I love how easy it is to pull together yet delivers that authentic, crave-worthy flavor that makes dinner feel special. Give it a try and don’t be afraid to make it your own—I’m betting you’ll be adding this one to your weekly rotation as fast as I did!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way