Thai Beef Curry
Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!
If you love Thai curry recipes, also try our crockpot Thai chicken curry and our cashew coconut salmon curry. Both are delicious!
Thai Beef Curry
Thai beef curry has become our absolute favorite Thai curry recipe.
The beef is simmered gently in a flavorful red curry broth until super tender. Then winter squash is added to create a gorgeously thick and creamy curry.
A can of coconut milk at the end brings all the flavors together.
You don't want to miss this one!
What ingredients do I need to make beef curry?
- Stewing beef – this is inexpensive and, when cooked for a longer time, becomes deliciously tender.
- Onion, ginger, garlic – flavor!
- Curry paste – we like to use red Thai curry paste in this recipe.
- Fish sauce – hold your nose – this stuff is smelly! But it sure makes Thai curry taste amazing!
- Beef stock – we love using our homemade beef bone broth, but store-bought works well, too.
- Winter squash – butternut, red kuri, kabocha, or blue hubbard all work well.
- Coconut milk – creamy and always delicious!
- Lime juice – added at the very end adds a bright flavor to the curry.
Can I use curry powder instead of curry paste?
Using curry powder will dramatically change the flavor of the curry. Curry powder is Indian, while curry paste is Thai.
To keep this a Thai beef curry recipe, use curry paste. We like it with red curry paste, but green and yellow are tasty, too.
What kind of beef is best for curry?
We like to use stewing beef in this recipe. It's a tough cut of beef that has been cut into smaller pieces and is quite inexpensive.
You can also use any cut of beef meant for slow cooking or braising like chuck, shank, or brisket. Simply cut it into bite-sized pieces before cooking.
How long does Thai beef curry last in the fridge?
This curry will last for 3-4 days in the fridge, making it an excellent choice for meal prepping!
Can I freeze beef curry?
Yes! This recipe freezes incredibly well. Put some into large reusable Stasher Bags (our favorite for freezer storage), so you'll have an easy dinner for a night when you don't feel like cooking!
Variations to try
- Instead of butternut squash, try potatoes or sweet potatoes.
- Add some bok choy in the last few minutes.
- Stir some kale, spinach, or swiss chard into the curry at the very end.
- Use green or yellow curry paste instead of red.
What to serve with Thai Beef Curry
Curry is easily a meal in itself. We like to serve it over steamed basmati rice, although jasmine rice is more authentic.
For a veggie-forward option, try it over cauliflower rice.
Favorite curry recipes
Thai Beef Curry
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 lbs stewing beef, cut into bite-sized pieces
- 1 teaspoon EACH: salt and pepper
- 2 tablespoons cooking oil, see notes
- 1 medium onion, minced
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 4 cups beef stock,
- 4 tablespoons red Thai curry paste
- 3 tablespoons fish sauce
- 1 medium butternut squash, chopped into 1-inch pieces (see notes)
- Juice from 1 lime
- 15 ounce can coconut milk
- Sea salt, to taste
- To serve: minced Thai basil or cilantro
- Dry the beef with paper towels then season it with salt and pepper.2 lbs stewing beef, 1 teaspoon EACH: salt and pepper
- Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.2 tablespoons cooking oil
- Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.1 medium onion, 1 tablespoon minced ginger, 4 cloves garlic, 4 cups beef stock, 4 tablespoons red Thai curry paste, 3 tablespoons fish sauce
- Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
- Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.1 medium butternut squash, Juice from 1 lime, 15 ounce can coconut milk, Sea salt, To serve: minced Thai basil or cilantro
I had some venison thawed that I needed to cook. I did not have butternut squash but I had canned pumpkin. This recipe was amazing regardless! A definite keeper. Thank you so much for sharing this. I love recipes that taste better than any restaurant around!
Fabulous recipe. I will add another 1/2 can of coconut next time. Better than I’ve had in any restaurant!
Thank you so much for this wonderful recipe and your excellent directions
followed recipe to a T. 3 adults, all agreed it was a very tasty meal and one that i’ll be making again One side note; recipe calls for ginger, however instructions makes no note of what to do with it. I added it with the garlic and onion
Thank you for letting us know about the missed ingredient! It has been added now. 🙂
Oh this was good! Easy to make too. Added it to my recipe list so I can make it again.