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Red Thai Beef Curry with Coconut Milk

Authentic Red Thai Beef Curry with Coconut Milk packed full of flavor. 

This curry is a popular dish in Thailand that combines stewing steak with coconut milk and other seasonings. 

Serve over over rice, but you can use noodles instead. Cook the meat on a lower heat for longer to ensure it’s as tender as possible. 

Coconut Milk Benefits

Coconut milk has been used as a food source since ancient times. It is rich in nutrients and contains many vitamins and minerals. 

Coconut Milk also helps to sweeten the curry while balancing the spices. Coconut milk is an excellent substitute for dairy milk when making curries. 

It adds a creamy texture and richness to dishes. It also helps balance out the spiciness of the food.

Do you want to cook this delicious recipe for a different number of people? You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.

Red Thai Beef Curry

5 from 1 vote
Recipe by Chris Cooper Course: MainCuisine: ThaiDifficulty: Medium


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Red Thai Beef Curry

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  • 1 kg 1 Stewing Steak

  • 473 ml 473 Thick coconut milk

  • 4 tbs 4 Thai Red Curry Paste

  • 473 ml 473 Thin coconut milk

  • 2 2 Sprigs Citrus Leaves

  • 1 tsp 1 Salt

  • 2 tbs 2 fish sauce

  • 2 2 Fresh Red Chili, (Deseeded and sliced)


  • Trim the meat and cut it into cubes.
  • Put the thick coconut milk in a bowl in the fridge for an hour or so until the cream rises to the top.
  • Spoon the cream from the milk into a cup.
  • Heat the cup full of coconut cream in a large heavy saucepan stirring constantly until it comes to a boil.
  • Lower heat and continue cooking stirring occasionally until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original amount.
  • Add the curry paste and fry cream for about five minutes stirring constantly.
  • The curry paste will smell cooked and the oil will separate from it when it is ready.
  • Add the beef and stir well then add the remaining coconut milk. Both thin and thick and add all other remaining ingredients.
  • Stir whilst bringing to a boil then lower heat and simmer until beef is tender. If the beef has not become tender and the source appears to be cooking away add a little more coconut milk or hot water and stir.
  • The source should be rich and red and there should be quite a lot of it.
  • Serve with rice.


  • Put the thick coconut milk in a bowl in the fridge for an hour or so until the cream rises to the top.
  • Serve with rice
  • Why not make your own red curry paste with our recipe here?

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Authentic Red Thai Beef Curry with Coconut Milk in a golden dish and a green leafy background

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