Spicy Thai Red Beef Curry with Coconut Milk – A Flavor-Packed One-Pot Wonder

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If you’re looking for a dish that brings bold, exotic flavors to your kitchen without requiring hours of prep, this Spicy Thai Red Beef Curry with Coconut Milk is your next culinary adventure. Rich with umami, kissed with heat, and wrapped in the silky creaminess of coconut milk, this Thai curry will transport your taste buds straight to Bangkok—no passport required.

Perfect for spice lovers, busy home cooks, and anyone craving something truly satisfying, this curry is both comfort food and an exciting escape. Made in one pot with pantry staples and fresh veggies, it’s a recipe you’ll want to keep in heavy rotation.

Why You’ll Love This Thai Red Beef Curry

This recipe strikes the perfect balance between savory, spicy, sweet, and tangy. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Thai cuisine is celebrated for its layered flavors, and this dish is a stellar example. You’ll love how the red curry paste mingles with the ginger, garlic, and coconut milk, while beef adds richness and body.

Even better? This curry is super customizable. Whether you’re looking to spice things up or tone them down, swap out vegetables based on what’s in your fridge, or go meatless altogether, this recipe is your flexible friend.

Ingredients at a Glance

For the Beef Curry:

  • 1 lb beef stew meat or flank steak, bite-sized
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2–3 tbsp Thai red curry paste (adjust to heat level)
  • 1 can (14 oz) coconut milk
  • 1 cup beef broth or water
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1–2 Thai bird’s eye chilies (optional, for heat)
  • 1 tbsp lime juice
  • Salt and pepper to taste

For the Vegetables:

  • 1 medium carrot, thinly sliced
  • 1 bell pepper, thinly sliced
  • ½ cup snow peas or green beans

Garnishes:

  • Fresh cilantro
  • Chopped peanuts (optional)

To Serve:

  • Steamed jasmine rice or sticky rice

Kitchen Equipment You’ll Need

  • Large pot or Dutch oven
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Small bowl for garnishes
  • Rice cooker or saucepan for rice

Step-by-Step Instructions

1. Sauté the Beef

Heat oil in a large pot over medium-high heat. Add the beef, season with a pinch of salt and pepper, and brown it on all sides (about 5–7 minutes). Remove from the pot and set aside.

2. Build the Curry Base

In the same pot, sauté chopped onion until softened (3–4 minutes). Add garlic and ginger, cook another minute. Stir in the red curry paste and cook for 1–2 minutes to release the oils and aroma—this step is essential for deep flavor.

3. Simmer the Curry

Return the browned beef to the pot. Pour in coconut milk and beef broth. Stir in fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer and cook uncovered for 15–20 minutes until the beef is tender and the curry has thickened slightly.

4. Add the Vegetables

Add carrots, bell pepper, and snow peas or green beans. Continue to simmer for 5–7 more minutes until the vegetables are cooked but still slightly crisp.

5. Final Touches

Add lime juice and taste. Adjust salt, pepper, and add chopped bird’s eye chilies if you want extra fire. Remove from heat.

6. Serve It Up

Ladle the curry over hot jasmine or sticky rice. Garnish with fresh cilantro and chopped peanuts for crunch.

Recipe Tips and Swaps

  • Beef Alternatives: Swap with chicken thighs, pork, shrimp, or tofu for a vegetarian option (use vegetable broth and soy sauce only).
  • Vegetable Swaps: Use broccoli, zucchini, baby corn, or spinach—anything that can hold up in a simmer.
  • Red Curry Paste: Brands vary in heat. Start with 2 tbsp if you’re sensitive, or go all in at 3 tbsp if you like it spicy.
  • Make it Creamier: Add an extra half can of coconut milk if you prefer a saucier curry.
  • No Fish Sauce? Sub with more soy sauce and a squeeze of anchovy paste (if available).

How to Store Leftovers

Storage: Let the curry cool to room temperature. Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat.

Reheating Tip: If the sauce thickens too much, add a splash of water or coconut milk while reheating to restore its creamy consistency.

What to Serve With Thai Red Beef Curry

  • Drinks: A cold Thai iced tea or a crisp white wine like Riesling or Sauvignon Blanc balances the spice.
  • Sides: Add a side of cucumber salad with rice vinegar for a cool contrast.
  • Bread: Serve with roti or naan to mop up the sauce.

Frequently Asked Questions

Is this recipe gluten-free?

Almost! Just use a gluten-free soy sauce (like tamari) and confirm your curry paste and fish sauce are gluten-free.

Can I make it less spicy?

Yes. Start with less curry paste and omit the bird’s eye chilies. Add more brown sugar and lime juice for balance.

What kind of coconut milk should I use?

Full-fat coconut milk is recommended for the creamiest texture. Avoid “light” versions—they tend to be watery.

Can I make this in a slow cooker?

Absolutely. Brown the beef and sauté aromatics first, then transfer everything (except the veggies) to a slow cooker. Cook on low for 6–7 hours. Add vegetables in the last 30–45 minutes.

Can I double the recipe?

Yes, this recipe scales well. Just use a larger pot and make sure the beef is still mostly submerged in liquid to ensure tenderness.

Final Thoughts

This Spicy Thai Red Beef Curry with Coconut Milk is a vibrant, satisfying dish that’s sure to wow your family, friends, or even just yourself on a cozy night in. The bold flavors and comforting textures make it an instant classic. Whether you’re new to Thai cooking or a seasoned pro, this recipe is approachable, customizable, and deeply rewarding.

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