Beef with Red Curry

10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
Serves 4
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
Serves 4
A Taste of Thai Red Curry Paste makes this beef curry super simple and extra delicious. Mix it with creamy Coconut Milk for a Thai classic in minutes.


  • 1 1/4 lbs sirloin, thinly sliced
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 1/2 tablespoons Red Curry Paste
  • 1-13.5 oz can Coconut Milk, divided
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 teaspoons Fish Sauce
  • 8 oz sugar snap peas
  • 1/2 cup chopped Thai or Italian basil
  • Optional: cooked Jasmine Rice


  1. Sprinkle beef with salt and set aside.
  2. Heat oil on high in large skillet. Add onion and red pepper. Cook until tender-crisp and tinged with brown.
  3. Push vegetables aside and add Red Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved.
  4. Add remaining coconut milk, brown sugar, lime juice and fish sauce. Bring to a boil and cook 2 minutes. Add sugar snap peas and beef. Stirring, cook until beef is rare to medium rare.
  5. Remove from heat and stir in basil. Serve over Jasmine Rice for a true Thai experience.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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