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Thai Beef Curry

Thai Beef Curry Recipe! Savory beef strips in a rich, creamy curry sauce with tender veggies, fragrant herbs, and a hint of spice. Make it tonight!

Savory, spicy, and utterly addictive, this Thai Beef Curry is a flavorful getaway in a bowl! With tender beef, crunchy bell peppers, and a rich, creamy sauce infused with aromatic spices, every bite is a taste sensation.

Ready Time

45 mins


8 servings


  • 1 1/2 pounds beef (such as sirloin or ribeye), sliced into thin strips
  • 2 medium-sized onions, chopped
  • 4 cloves of garlic, minced
  • 2 medium-sized red bell peppers, sliced
  • 2 medium-sized cans of coconut milk
  • 2 tablespoons of vegetable oil
  • 2 teaspoons of grated fresh ginger
  • 2 tablespoons of Thai red curry paste
  • 1 teaspoon of ground cumin
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 2 cups of beef broth
  • 2 cups of water
  • Fresh Thai basil leaves, chopped (for garnish)


In a large pan, heat the oil over medium-high heat and add the beef strips.

Cook until browned, about 3-4 minutes, then remove from heat and set aside.

In the same pan, add more oil if necessary, then sauté the chopped onions until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the sliced red bell peppers to the pan and cook until tender, about 3-4 minutes.

In a small bowl, mix together the grated ginger, Thai red curry paste, cumin, curry powder, turmeric powder, salt, and black pepper.

Add this mixture to the pan and cook for 1-2 minutes, until fragrant.

Stir in the coconut milk, fish sauce, lime juice, beef broth, and water.

Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.

Add the browned beef back to the pan and simmer for an additional 5-7 minutes, or until cooked through.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh Thai basil leaves.


For this recipe, use a high-quality Thai red curry paste for the best flavor.

You can also customize the spice level to your taste by adding more or less of the curry paste.

If using sirloin, make sure to slice it against the grain for tender strips.

For easier slicing, place the beef in the freezer for about 30 minutes to firm it up.

Use a mixture of yellow and red bell peppers for added color to the dish.

If you can’t find fresh Thai basil leaves, you can substitute with regular basil or even cilantro.

For a creamier curry, use full-fat coconut milk.

You can also use low-fat or coconut milk alternatives if you’re watching your calories.

To make this recipe in advance, cook the curry up to a day ahead, refrigerate or freeze, and reheat when ready to serve.

Just be sure to adjust the seasoning before serving.

This recipe serves 8, making it perfect for a crowd or for meal prep.

Simply refrigerate or freeze individual portions for up to 3 months.

Nutrional Value

  • Calories: 520
  • Total Fat: 36g
  • Saturated Fat: 24g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 35g
Thai Beef Curry
Thai Beef Curry

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