Thai Red Curry With Beef

I love curry. I don’t think I’ve ever had one that I didn’t like. Unlike all my other recipes, a couple ingredients can only be found at the Asian market or on Amazon. However, they are not terribly expensive. It’s worth the trip, trust me. Though you can use any meat for Thai red curry, I think beef tastes the best with the strong, spicy flavor of the curry paste.

(This recipe is another great one from Tanisha that I have adapted a little bit.)

You will need rice to serve with this recipe. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.

Stir together in a hot pan:

2 T. red curry paste (I recommend the Mae Ploy brand.)

a few T. of coconut milk

1 bell pepper, sliced

Once the curry paste is well dissolved, add the following:

2 cans of coconut milk

3 T. fish sauce

2 T. brown sugar

1 T. ground lemongrass or 2 stalks fresh*

juice from 1 lime or about 1 T. lime juice

1 lb. beef steak or roast, cut into 1-inch strips (Sirloin works well.)

When the beef is almost cooked through, add and stir occasionally until tender:

1 can bamboo shoots, drained

Serve Thai red curry over regular or jasmine rice.

*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.

Find more heavenly, international dishes here.

Thai red curry

Thai Red Curry With Beef

Though you can use any meat for Thai red curry, I think beef tastes the best with the strong, spicy flavor of the curry paste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 6


  • pressure cooker


The Red Curry

  • 2 tablespoons red curry paste Mae Ploy
  • 1 bell pepper sliced
  • 2 cans coconut milk
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemongrass ground, or 2 stalks fresh
  • 1 tablespoon lime juice
  • 1 pound beef sirloin cut into strips
  • 1 can bamboo shoots drained

The Rice

  • 3 cups rice
  • 4 1/2 cups water


The Red Curry

  • In a large skillet or wok, stir fry the curry paste and 2 tablespoons of the coconut milk together until the paste dissolves. Add the bell pepper and stir for a minute.
    2 tablespoons red curry paste, 1 bell pepper
  • Add the curry ingredients and cook until the beef is 3/4 of the way done.
    2 cans coconut milk, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 pound beef sirloin
  • Add the bamboo shoots and stir occasionally until they are tender and the beef is done.
    1 can bamboo shoots

The Rice

  • Cook the rice in the pressure cooker for 5 minutes at high pressure with a quick release. Serve the curry over the rice.
    3 cups rice, 4 1/2 cups water
Keyword beef
Tried this recipe?Let me know how it was!

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