Spicy Thai Beef Curry with Coconut Milk Recipe

If you're craving a meal that's bold, creamy, and packs a spicy punch without taking forever to make, this Spicy Thai Beef Curry with Coconut Milk Recipe is exactly what you need in your dinner rotation. Trust me, once you try this, it’ll become your go-to for both busy weeknights and impressing friends.

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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

Ingredients & Why They Work

Each ingredient in this Spicy Thai Beef Curry with Coconut Milk Recipe plays its part to create a symphony of flavor. From the tender beef to the creamy coconut milk and punchy curry paste, the combo is carefully balanced, and I’ll share some tips for picking the best ingredients to make your dish shine.

• Beef sirloin: Choose thin slices for quick cooking and tender bites—sirloin holds up well without getting tough.
• Sea salt: I prefer sea salt for its subtle mineral notes that enhance flavor better than table salt.
• Ground black pepper: Adds a mild heat that complements the curry paste’s spice.
• Vegetable oil: Neutral oil prevents any competing flavors—you want the curry to shine.
• Red bell pepper: Adds sweetness and crunch that balances the spice perfectly.
• Broccoli florets: Bright, fresh, and nutritious—broccoli brings color and texture to the curry.
• Large tomatoes: Fresh tomatoes break down slightly, adding a subtle tang and depth to the sauce.
• Garlic clove: Essential for that warm, aromatic flavor—always use fresh and minced, never pre-minced.
• Grated ginger: Zesty and bright, it cuts through the richness of coconut milk beautifully.
• Cilantro: I love adding it fresh at the end to add a burst of herbal freshness.
• Thai red curry paste: This is your flavor powerhouse—look for authentic brands with good chili and lemongrass balance.
• Coconut milk: Use full-fat for creaminess; it mellows the heat nicely and gives this curry its signature silkiness.
• Lime juice: A squeeze at the end brightens everything up—don’t skip it!

Make It Your Way

I love tweaking this Spicy Thai Beef Curry with Coconut Milk Recipe based on what’s in season or what flavors I’m craving. It’s forgiving and versatile, so you should definitely feel free to make it your own.

• Variation: I once swapped beef for firm tofu and added extra veggies like snap peas for a lighter, vegetarian-friendly version. It worked beautifully and was just as satisfying.
• Spice level: Adjust the amount of red curry paste to control heat—start with less if you’re hesitant, then add more next time as you get comfortable.
• Herbs and citrus: Sometimes I toss in fresh Thai basil with the cilantro or swap lime for lemon juice to give it a different zing.

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

Step 1: Season and Sear the Beef

First things first, season your thinly sliced sirloin with sea salt and black pepper. I use about a quarter teaspoon of each, just enough to enhance the beef without overpowering it. Then, heat one tablespoon of vegetable oil in a large skillet over medium heat. When the oil’s hot but not smoking, add the beef in a single layer—don’t overcrowd the pan. Sear for around 2 minutes, just until it’s browned on the outside but still juicy inside. Overcooking here makes the beef tough, so keep an eye on it! Remove the beef from the pan and set aside.

Step 2: Cook the Vegetables

Using the same skillet, add your remaining tablespoon of oil and toss in diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Stir occasionally and cook for about 4 minutes until the veggies soften but still have a little crunch. This step builds a delicious flavor base, so don’t rush—let the vegetables release their natural sweetness and develop aroma.

Step 3: Combine Beef, Veggies, and Curry Paste

Return the seared beef to the skillet with the vegetables. Now stir in the chopped cilantro and, most importantly, the Thai red curry paste. Cook everything together for 1 to 2 minutes, stirring constantly to make sure the curry paste coats every bit of beef and veggie—and that it warms up enough to really release all the spices.

Step 4: Add Coconut Milk and Lime Juice

Pour in the coconut milk and add in the freshly squeezed lime juice. Stir everything well and bring the curry to a gentle simmer. Let it cook for a few more minutes until heated through and all those flavors have melded together. The coconut milk softens the spice and makes the curry rich and creamy, while the lime juice adds brightness that cuts through all that richness perfectly.

Step 5: Finish and Serve

Give your curry one last taste and adjust salt if needed—sometimes a splash of fish sauce or soy sauce adds great depth. When it’s ready, remove it from the heat and serve immediately while it’s still piping hot.

How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe

Garnishes

I almost always finish this curry with extra fresh cilantro and sometimes thinly sliced red chilies for a fresh, bright pop of color and heat. A sprinkle of chopped peanuts adds a lovely crunch that contrasts with the creamy curry, and a wedge of lime on the side invites everyone to add a little extra zing if they want.

Side Dishes

Steamed jasmine rice is my go-to—it soaks up the flavorful sauce perfectly. Sometimes I serve it alongside coconut rice for extra creaminess or toss in a simple cucumber salad to cut through the richness with a fresh, cool crunch.

Creative Ways to Present

For a special occasion, I like to serve this curry in mini coconut bowls and garnish with edible flowers for an exotic touch. Another fun idea is to present it over cauliflower rice for a low-carb option, adding toasted sesame seeds for extra texture.

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Thai Beef Curry with Coconut Milk in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers can taste even better—but I do recommend reheating gently to avoid toughening the beef.

Freezing

This curry freezes really well. Just cool completely, then portion it out into freezer-safe containers. It keeps perfectly for up to 3 months. When ready to enjoy, defrost in the fridge overnight before reheating slowly on the stove.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally until heated through. If it looks too thick, just splash in a bit of water or extra coconut milk to loosen the sauce back up and keep that silky texture.

Final Thoughts

This Spicy Thai Beef Curry with Coconut Milk Recipe is one of those dishes I keep coming back to because it’s reliable, comforting, and exciting all at once. Sharing it with friends and family always brings compliments, and the best part is how simple it is to pull off. I hope you give it a try—you might just discover your new favorite weeknight curry!

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