Thai Beef Red Curry Recipe
Prep time
Cook time
Total time
Any type of rice will work with this recipe. I use a short grain Jasmine rice, but it really doesn't matter. The rice is a great way to make sure you soak up every last drop of curried flavor. Also, feel free to add other veggies like mushrooms or carrots if you like.
Recipe type: Lunch, Dinner
Cuisine: Thai, Asian, Spicy, Curry
Serves: 4 servings
  • 1½ lb skirt steak, thinly sliced
  • 1 whole onion, thinly sliced
  • ½ red bell pepper, julienned
  • 2 tbsp olive or canola oil
  • 1 tbsp minced garlic
  • 2 tbsp fresh grated ginger
  • 2 tsp red pepper flakes (or sriracha)
  • 2 tsp fish sauce
  • 1 tsp lemon grass paste
  • 4 tbsp soy sauce
  • 4 tbsp curry paste
  • 1 can coconut milk
  • 1½ tbsp finely chopped basil
  • 1½ tbsp finely chopped cilantro
  • ¼ cup brown sugar
  • juice from ½ lime
  • lime wedges, basil and cilantro leaves for garnish
  • kosher salt to taste
  • black pepper to taste
  1. Marinate sliced skirt steak in 2 tbsp soy sauce 1-3 hours in advance.
  2. Heat oil over medium high heat and lightly pre-cook the meat, until just brown, 45 seconds to a minute per side. Remove from pan and set aside.
  3. Add onions, bell pepper and garlic to remaining oil and sweat until the onions are slightly translucent, approximately 5 minutes.
  4. Turn heat down to medium and add coconut milk, curry paste, ginger, fish sauce, remaining soy sauce, black pepper, lemon grass paste, salt to taste, red pepper flakes and simmer for 5-10 minutes.
  5. Add brown sugar and lime juice to taste and adjust other seasonings as desired.
  6. Add the meat back into the sauce and simmer another 2-3 minutes.
  7. Just before removing from the heat, add in the chopped basil and cilantro. The residual heat will wilt the herbs just enough to get the flavor in the curry sauce without having it disappear.
  8. Serve with rice, garnish with lime wedges, basil and cilantro leaves. Enjoy and Cheers, my friends!
Recipe by The Foodie Whisperer at