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

Absolutely! While beef sirloin is tender and cooks quickly, you can use flank steak or ribeye as alternatives. Just slice thinly against the grain for tenderness. Avoid tougher cuts unless you have more cooking time for slow braising.

How spicy is this Creamy Thai Beef Curry Recipe?

The curry's heat largely depends on the red curry paste you use. It typically has a moderate spiciness that gets balanced by the coconut milk's creaminess. If you’re sensitive to heat, start with less curry paste and add more to taste.

Can I prepare this curry in advance?

Yes! You can make this curry a day ahead and refrigerate it. The flavors actually improve after sleeping overnight. Just reheat gently before serving, adding a bit of water or coconut milk if needed.

What sides go best with Creamy Thai Beef Curry Recipe?

Steamed jasmine rice is classic because it soaks up the curry sauce beautifully. You might also enjoy it with sticky rice or a crunchy cucumber salad to balance the richness and spice.

Creamy Thai Beef Curry – Quick & Flavorful Dinner

Name: Delicious Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 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

This Thai Beef Curry with Coconut Milk is a flavorful and easy-to-make dish featuring tender beef sirloin cooked with fresh vegetables and aromatic Thai red curry paste in creamy coconut milk. Perfect for a quick weeknight dinner that delivers authentic Thai flavors.

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 Base

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 the beef from the pan and set aside.
Cook the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and grated ginger. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
Combine the 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 continuously 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 well and bring the mixture to a gentle simmer. Let it cook for a few more minutes until everything is heated through and flavors meld.
Finish and serve: Taste and adjust seasoning if needed. Remove from heat and serve the curry hot with your choice of rice or noodles.

Notes

Swap the sirloin for chicken or tofu as a protein alternative for different dietary preferences.
Use full-fat coconut milk for a richer and creamier curry texture.
Add fish sauce or soy sauce if you want extra depth, saltiness, or umami to the curry.
Garnish with extra fresh cilantro or a squeeze of fresh lime for added brightness.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 380 kcal
Sugar: 5 g
Sodium: 350 mg
Fat: 28 g
Saturated Fat: 23 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg