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.

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

Description

A flavorful Thai Beef Curry with creamy coconut milk, tender beef sirloin, and vibrant vegetables, seasoned with Thai red curry paste and fresh lime juice, perfect for a quick and comforting main course.

Ingredients

Scale

Beef

1 pound beef sirloin thinly sliced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil divided

Vegetables & Aromatics

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

Spices & Liquids

3 tablespoons Thai red curry paste
14 ounce can coconut milk
1 tablespoon lime juice

Cook Mode Prevent your screen from going dark

Instructions

Season and sear the beef: Season the beef slices with sea salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beef and sear for about 2 minutes until just browned. Remove from the skillet and set aside.
Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Cook, stirring occasionally, until the vegetables begin to soften, approximately 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 well to coat the beef and vegetables evenly with the curry paste.
Add coconut milk: Pour in the coconut milk and add the lime juice. Stir everything well and bring the mixture to a gentle simmer. Let it cook for a few more minutes until heated through and flavors meld together.
Finish and serve: Adjust seasoning if needed, then remove from heat. Serve the Thai beef curry hot with your preferred side such as jasmine rice or noodles.

Notes

Swap the sirloin for chicken or tofu for a different protein option.
Use full-fat coconut milk for a richer and creamier curry texture.
Feel free to add fish sauce or soy sauce for extra umami and saltiness if desired.
You can garnish with additional fresh cilantro or a squeeze of lime for extra brightness.
Adjust the level of red curry paste to your spice preference.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 20 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg