This southeast Asian-inspired Red Curry Beef with Green Beans is such a great, cozy weeknight meal. Juicy beef sirloin & tender green beans simmered in a creamy coconut red curry with fresh herbs and spices. Served over a bed of fluffy white rice. This dish is the perfect combination of spicy, subtly sweet, and oh so flavorful. It’s the perfect hearty meal for any night of the week.
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If you couldn’t tell by now, many of recipes I share are inspired by my favorite cuisines and what I have in my kitchen or pantry. I was in the mood for curry, but didn’t have my usual ingredients on hand. So I decided to throw what I did have and simmer it in a creamy red curry coconut sauce and y’all, it came out absolutely delicious.
Red Curry Beef Ingredients
Here’s what you’ll need to make this red curry beef:
- Beef sirloin- cut into thin pieces. Cooked according to your desired doneness. If you don’t eat red meat, feel free to use whatever protein you’d like.
- Garlic- minced- the more the better.
- Green beans- trimmed. Feel free to use whatever veggie you’d like. Bell peppers, mushrooms, broccoli, bok choy, etc.
- Onion- I used sweet onion. Thinly sliced
- Seasonings- I used a combination of soy sauce, oyster sauce, fish sauce and sriracha to elevate the sauce and add dimension.
- Chicken broth- used as needed to thin out the sauce.
- Brown sugar- use very little at a time until you get the sweetness you’d like. The coconut milk already has a sweetness.
- Coconut milk- I recommend using full fat coconut milk
- Red curry- The star of the show. I love red curry paste from Mae ploy or Thai Kitchen.
How To Make Red Curry Beef
Red Curry Beef is pretty simple to make. First, season your protein of choice,. In this case, beef. Then cook until brown. Once cooked, remove it from the pan and toast the red curry paste in the rendered beef fat for a few minutes, until fragrant.
Next, sauté onions, and garlic with the red curry paste, for a few minutes before adding in the green beans. I reduced the heat, poured in the coconut milk and the oyster sauce mixture.
Which is a combination of oyster sauce, fish sauce, soy sauce, sriracha. Simmer the green beans for a few minutes before adding back the beef. feel free to add whatever other veggies you’d like.
While the curry simmers, add in Thai basil, cilantro and a little sesame oil. Simmer everything until the green beans are tender but still crisp. Serve the red curry over jasmine rice and added a drizzle of chili oil and you guys this was so cozy and delicious.
Some notes for you-
- I love red curry. So much so, I usually keep a few backups in my pantry. Two of my favorite brands are Mae Ploy and Thai Kitchen.
- For this recipe, I recommend using full fat coconut milk. The combination of red curry and coconut milk makes the most delicious sauce. Don’t forget to season the curry with oyster sauce, soy sauce and fish sauce. It elevates the entire dish. Toss whatever veggie you’d like in this curry and simmer until tender.
- Serve everything over jasmine rice. It’s super flavorful and comes together really quickly.
More Asian inspired recipes?
If you make this Red Curry Beef, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Red Curry Thai Beef
- 1 lb sirloin
- 2 tbsp olive oil
- 1/2 tsp sesame oil
- 2 cups green beans
- 1/2 onion thinly sliced
- 2-3 cloves garlic minced
- green onions cut in thirds
- 1 can coconut milk full fat
- 2-3 tbsp red curry paste
- 1 tsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chicken broth optional to thin out the sauce
- 1 tbsp Sriracha optional, use to your discretion
- 1 tsp fish sauce
- 1/2 tsp brown sugar
- 1 tbsp Oyster sauce
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp baking soda
- Cut beef sirloin into thin strips against the grain. Add to a bowl and season with oyster sauce, baking soda, garlic powder and white pepper. Marinate for at least 15 minutes.
- In a skillet over medium-high heat, add oil and sear for 3-4 minutes. Remove from the pan, add in red curry and toast in the oil for a few minutes then add in onions and green onions. Sautè until fragrant, about 2 minutes. Next, add in green beans and a few dashes of sesame oil.
- In a bowl, combine oyster sauce, fish sauce, sriracha, soy sauce and brown sugar. Mix well.
- Pour in coconut milk and the oyster sauce mixture. Simmer for about 7-9 minutes, then add the cooked beef back into the curry. Taste and adjust seasonings if needed. Reduce heat, add in cilantro and Thai basil cover and simmer for 5-7 minutes or until the green beans are tender to preference.
- Top with red pepper flakes if desired, serve over white rice and enjoy!
Did you make it?
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