Red Curry Coconut Beef

  • prep time15 min
  • total time 45 min
  • serves 4
Michael Smith
Michael Smith Chef at Home

A sweet creamy sauce adds depth and flavour to standard beef and veggies.

85 Ratings
Directions for: Red Curry Coconut Beef


2 can (398 ml each) of coconut milk

1 heaping tablespoon of red curry paste (or more if you like!)

1 Tbsp sugar

2 Tbsp of fish sauce

1 12 oz sirloin steak, thinly sliced

2 cup of bean sprouts

1 large grated carrot

5 lime leaves, crumbled

The juice of 1 lime

1 bunch of cilantro, well rinsed


1. Scoop the solid cream from the top of one can of coconut milk and melt in a saucepan over a medium high heat until it 'cracks,' until the moisture evaporates and nearly pure fat stays behind. Add the red curry paste and sauté for 5 to 10 minutes, until it is very fragrant. Add the sugar, stir for a moment, and then add the fish sauce and stir to combine. Add the beef, the remaining coconut milk, bean sprouts, carrot, lime leaves and lime juice simmer just long enough to cook the beef through. At the last minute roughly chop the cilantro, stems and all, and add to the curry.

See more: Saute, Main, Beef, Vegetables, Hot and Spicy, Thai

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