This is the kind of dish that wakes up your taste buds. Bright, bold, and full of flavor, our Thai Beef Coconut Curry brings together tender bavette steak, crisp veggies, and a rich red curry coconut sauce that’s made for summer evenings and second helpings. It’s fast, fresh, and just the right amount of fiery.
Ingredients
- 1 lb bavette steak, thinly sliced against the grain
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 can (13.66 oz) full-fat coconut milk
- 2–3 tbsp Thai red curry paste (adjust to taste)
- 1 tbsp minced garlic
- 1 tbsp lemongrass paste (optional, but adds depth)
- 1 tbsp fish sauce
- Salt & pepper
- Oil for cooking
- Fresh basil and roasted cashews, for garnish
- Cooked jasmine rice, to serve
Instructions
Prep the Veggies & Steak
Slice the Bavette Steak thinly against the grain and season with salt and pepper. Prep your carrots, onion, and red bell pepper.
Sear the Beef
In a hot skillet with a splash of oil, sear the steak in batches until just browned. Remove and set aside.
Sauté the Veggies
Add the carrots, onions, and bell pepper to the same skillet. Cook for 4–5 minutes until softened and fragrant.
Build the Sauce
Stir in red curry paste, garlic, and lemongrass. Cook for 1 minute, then pour in coconut milk and fish sauce. Stir to combine and bring to a gentle simmer.
Finish the Curry
Add the seared beef back into the skillet. Simmer everything together for 5–10 minutes, until the flavors marry and the sauce thickens slightly.
Serve
Spoon over rice, top with fresh basil and roasted cashews. Eat immediately and thank yourself later.
Wrap-Up
This Thai-inspired curry is a celebration of bold flavors and fresh Whitt’s Place ingredients. It’s one of those “make once, crave forever” meals. Got extra veggies? Toss them in. Want it hotter? Add a little sriracha. Make it yours—and don’t forget to tag us when you do.