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

Absolutely! While sirloin is great for quick cooking and tenderness, you can also use flank steak or ribeye. Just slice it thinly against the grain to keep it tender. Avoid tougher cuts unless you’re cooking longer at a lower heat.

How spicy is the curry, and can I make it milder?

The curry has a pleasant kick from the Thai red curry paste but isn’t overwhelmingly spicy if you use the recommended amount. To make it milder, reduce the curry paste to one or two tablespoons and balance with extra coconut milk. You can also remove the seeds from any fresh chilies you add for garnish.

Can I make this curry vegetarian or vegan?

Definitely! Simply swap out the beef for firm tofu or tempeh, and use vegetable oil instead of any animal-based fats. Double-check your curry paste ingredients, as some contain shrimp paste or fish sauce; look for vegan versions or make your own at home.

What should I serve with this curry?

Classic jasmine rice is ideal to soak up the saucy curry, but coconut rice adds an extra creamy, sweet touch. For a lighter option, serve it alongside steamed vegetables or a fresh cucumber salad to balance the richness.

Thai Beef Curry with Coconut Milk

Name: Delicious Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
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

Description

A vibrant and creamy Thai Beef Curry with Coconut Milk featuring tender seared beef sirloin, crisp vegetables, and a fragrant blend of Thai red curry paste and fresh lime juice, perfect for a flavorful and comforting dinner.

Ingredients

Scale

Beef and Seasoning

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

Curry and Sauce

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

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Instructions

Season and sear the beef: Season the beef with salt and 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 pan and set aside.
Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Cook, stirring occasionally, until the vegetables begin to soften, about 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 to evenly coat the beef and vegetables with the curry paste.
Add coconut milk: Pour in the coconut milk and stir in the lime juice. Stir well and bring the mixture to a simmer. Let it cook for a few more minutes until everything is heated through and flavors meld together.
Finish and serve: Adjust seasoning if needed, remove from heat, and serve the hot Thai beef curry immediately, garnished with extra cilantro or lime wedges if desired.

Notes

Swap the sirloin for chicken or tofu for a different protein option.
Use full-fat coconut milk for a richer, creamier curry texture.
Add fish sauce or soy sauce for extra depth and umami flavor if you prefer a saltier dish.
Serve over steamed jasmine rice or rice noodles for a complete meal.
Adjust the amount of red curry paste to control the spice level according to your taste.

Nutrition

Serving Size: 1 serving
Calories: 400 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: 28 g
Cholesterol: 70 mg