Spicy 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

If bold, creamy, and just the right amount of heat is what you’re craving, this Spicy Thai Beef Curry with Coconut Milk Recipe will hit every note. I promise it’s a simple but wildly satisfying dish that feels special any night of the week.

A black cast iron pan filled with a creamy orange curry sauce, holding chunks of cooked meat and bright vegetables like broccoli and red bell peppers scattered throughout. The sauce looks smooth and rich, covering the pieces evenly. A woman's hand with red nail polish holds a silver spoon lifting a chunk of meat and some sauce from the pan. Near the pan, there are three small green and red chili peppers on a white marbled surface, with a light cloth and a whole lime blurred in the background. 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

When I first made this Spicy Thai Beef Curry with Coconut Milk Recipe, I was blown away by how quickly the flavors came together with just a handful of ingredients—I think you’ll love how easy it is without ever feeling ordinary.

Fast and Flavorful: Ready in just about 20 minutes, it’s perfect when you want a rich dinner without hours in the kitchen.
Perfect Balance: The heat from Thai red curry paste and the creaminess from coconut milk create a harmony that’s deeply comforting.
Customizable Vegetables: You can easily swap in whatever fresh veggies you have on hand—broccoli and bell peppers shine here, but don’t hesitate to experiment.
Impressively Simple: Minimal steps and straightforward ingredients make this one a repeat-star in my kitchen.

Ingredients & Why They Work

Each ingredient plays a starring role in this recipe. From tender beef to fragrant red curry paste and creamy coconut milk, these flavors mingle to deliver an authentic Thai-inspired dish. When shopping, aim for fresh veggies and full-fat coconut milk for the best results!

Flat lay of thinly sliced raw beef sirloin neatly fanned out, a small mound of coarse sea salt crystals, a small pile of freshly ground black pepper, a small white ceramic bowl with clear vegetable oil, a medium red bell pepper diced into even cubes, vibrant green broccoli florets, two large ripe tomatoes roughly chopped, one whole garlic clove unpeeled, a small piece of fresh ginger root with textured skin, a small bunch of bright green cilantro sprigs, a small white ceramic bowl filled with vivid red Thai curry paste, a small white ceramic bowl with creamy coconut milk, a halved fresh lime showing juicy, bright green flesh placed next to the juice squeezed carefully in another small white ceramic bowl; all ingredients arranged symmetrically and with balanced proportions, 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: Thinly sliced for quick cooking and tender results—sirloin strikes the perfect balance of flavor and texture.
Sea salt & ground black pepper: Just enough to season without overpowering the bold curry flavors.
Vegetable oil: Choose a neutral oil with a high smoke point to get a nice sear on the beef.
Red bell pepper: Adds sweetness and vibrant color, balancing the spice.
Broccoli florets: Bring crunch and a fresh bite; feel free to use other veggies like snap peas if you prefer.
Large tomatoes: Their juiciness helps build the curry’s body and adds subtle acidity.
Garlic clove: Minced finely to mellow and deepen the savory notes.
Ginger: Freshly grated for that bright, zesty lift that pairs beautifully with curry spices.
Cilantro: Chopped fresh at the end for a burst of herbal brightness.
Thai red curry paste: The star ingredient; packed with chili, lemongrass, garlic, and more for authentic heat and complexity.
Coconut milk: Use full-fat for rich creaminess that balances the spice perfectly.
Lime juice: Adds a fresh tang that brightens and rounds out the curry.

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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

This recipe is a great canvas for your preferences—spice level, protein swap, veggies, you name it. I often add a splash of fish sauce for that umami kick or sub in tofu when I’m craving a vegetarian option. Don’t be shy about making it your own!

Variation: When I tossed in some snap peas and baby corn instead of broccoli, the texture was delightful—feel free to experiment with whatever fresh produce you have.
Heat Level: Want it milder? Use less red curry paste or add more coconut milk to tone down the spice without losing flavor.
Protein Swaps: Chicken breast or thighs work perfectly, and tofu is a fantastic vegetarian alternative when pressed for time.
Gluten-Free Adjustments: Just be sure your curry paste and soy sauce (if added) are gluten-free to keep it allergy-friendly.

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

A white speckled bowl filled with two main layers: the bottom layer is plain white rice with soft, separated grains, and the top layer consists of orange curry sauce covering chunks of tofu and green broccoli florets, all mixed and garnished lightly with small bits of green herbs. The bowl is placed on a white surface next to a shiny silver fork and some fresh cilantro leaves, with a small clear bowl of chopped herbs and a red chili pepper nearby. A white cloth and part of a lime are visible in the background. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Beef

Start by seasoning your thinly sliced beef sirloin with sea salt and black pepper—just enough to enhance without overshadowing the curry’s aroma. Heat one tablespoon of vegetable oil in a large skillet over medium heat. When hot, add the beef in a single layer. You’ll want to sear it for about 2 minutes until it’s just browned but not fully cooked through—trust me, this keeps it tender. Once browned, remove from the pan and set aside.

Step 2: Cook the Vegetables

Using the same skillet keeps those delicious beefy flavors locked in. Add the remaining tablespoon of oil and toss in diced red bell pepper, broccoli florets, chopped tomatoes, minced garlic, and freshly grated ginger. Stir occasionally as you cook for about 4 minutes until the veggies soften just a bit but still have a little bite to them.

Step 3: Combine Beef, Veggies, and Curry Paste

Return the seared beef to the skillet and sprinkle in the chopped cilantro. Now stir in your Thai red curry paste. Cook everything together for a minute or two—it’s important to let the curry paste toast slightly to bring out its rich aromas, while evenly coating the beef and veggies.

Step 4: Add Coconut Milk and Lime Juice

Pour in the can of full-fat coconut milk and add fresh lime juice. Stir it all up well and bring to a gentle simmer. Let it cook another few minutes until everything is heated through and the flavors meld beautifully. This creamy sauce is what makes the dish sing.

Step 5: Finish and Serve

Give the curry a final stir, taste, and adjust salt or lime juice if needed. Serve immediately while it’s warm, letting those inviting aromas fill your kitchen.

Top Tip

I’ve made this recipe dozens of times now, and these few tips really helped me nail the perfect balance of heat, creaminess, and tender beef—so don’t skip them!

Don’t Overcook the Beef: Sear it just until browned; it will finish cooking in the curry, keeping it juicy and tender.
Toast the Curry Paste: Stir and cook the paste with the beef and veggies for a couple of minutes to deepen the flavor—raw curry paste tastes flat.
Use Full-Fat Coconut Milk: Trust me, all the creaminess you want comes from this, so don’t replace it with light versions.
Adjust Lime Juice Last: Adding it at the end keeps the fresh tang bright without dulling the coconut’s richness.

How to Serve Spicy Thai Beef Curry with Coconut Milk Recipe

A black cast iron pan with a single layer of cooked vegetables inside, showing bright green broccoli florets and red bell pepper pieces mixed with lightly browned onions. The vegetables have a slightly shiny texture from cooking, with some small bits of seasoning visible. The pan sits on a black marbled surface, and faint steam rises from the warm vegetables. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this curry with extra chopped cilantro and a few thin slices of fresh red chili if I want more heat. A sprinkle of toasted peanuts or Thai basil also adds a lovely finish and texture contrast.

Side Dishes

Steamed jasmine rice is my go-to—it soaks up all that luscious curry sauce perfectly. Sometimes I pair it with a quick cucumber salad for a refreshing crunch and to balance the spice.

Creative Ways to Present

For special dinners, I like to serve this curry in individual coconut shell bowls to amp up the tropical vibe. Another fun idea is plating with sticky rice cakes on the side instead of regular rice for a textural twist that guests always comment on.

Make Ahead and Storage

Storing Leftovers

This curry keeps really well in an airtight container in the fridge for 3 to 4 days. When storing, I separate the rice so it doesn’t get soggy and reheat the curry gently on the stove or in the microwave covered to keep moisture locked in.

Freezing

I’ve frozen this recipe a few times with great success. Just let it cool completely, then transfer to freezer-safe containers. It keeps well up to 2 months—thaw overnight in the fridge before reheating.

Reheating

To keep the beef tender, reheat gently over low heat, stirring occasionally. If it thickens too much, splash in a bit of water or coconut milk to loosen the sauce back up.

Frequently Asked Questions:

Can I make this Spicy Thai Beef Curry with Coconut Milk Recipe vegetarian?

Absolutely! Swap the beef for firm tofu or even hearty vegetables like eggplant or mushrooms. Just follow the same steps, adjusting cooking time as needed.

How spicy is this curry?

This curry has a moderate level of heat thanks to the Thai red curry paste. If you prefer it milder, use less paste or add more coconut milk to soften the spice.

What’s the best cut of beef for this recipe?

Thinly sliced sirloin is ideal because it cooks quickly and stays tender, but flank or ribeye can work if thinly sliced.

Can I prepare this curry ahead of time?

Yes! You can prepare and refrigerate the curry up to 24 hours ahead. Just reheat gently before serving to keep the flavors fresh.

Final Thoughts

This Spicy Thai Beef Curry with Coconut Milk Recipe holds a special place in my kitchen for its incredible flavor achieved with minimal fuss. It’s the kind of dish I love to make when friends drop by unexpectedly because it’s quick, comforting, and leaves everyone asking for seconds. I can’t wait for you to try it and make it your own—trust me, this curry is a game-changer you’ll want in your weekly meal rotation.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way