Best Thai Beef Coconut Curry Recipes

COCONUT MANGO THAI BEEF CURRY

Coconut Mango Thai Beef Curry image

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

Steps:

In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

THAI BEEF COCONUT CURRY

Thai Beef Coconut Curry image

Make and share this Thai Beef Coconut Curry recipe from Food.com.

Provided by Strawbelly

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
1 -2 tablespoon vegetable oil
2 -4 tablespoons minced fresh ginger
1 -2 tablespoon red curry paste
1 (14 ounce) can unsweetened coconut milk
1/3 cup water
1 stalk lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 tablespoons brown sugar
1 lb beef, cut into bite size strips
chopped green onion

Steps:

Brown beef in little bit of the oil.
Pepper and salt meat.
Set aside.
In same large pan saute ginger and garlic.
Add the curry paste and saute for another minute, then add the coconut milk, whisk.
Now add all other ingredients, except the green onions and whisk.
Bring to a slow boil for a few minutes (5-10min), then discard the lemongrass.
Add the beef and reheat for a few minutes.
Serve over Jasmine rice and top with green onion.

Nutrition Facts : Calories 1023.5, Fat 105.1, SaturatedFat 52.6, Cholesterol 112.4, Sodium 516.2, Carbohydrate 10.8, Fiber 0.1, Sugar 7, Protein 11.8