If you’re craving something bold, fragrant, and a little bit fiery, this Thai-Inspired Beef Red Curry is about to be your new go-to meal prep recipe. Imagine tender beef in a creamy, spicy coconut curry sauce, paired with veggies that stay vibrant all week long. And the best part? This dish comes together fast thanks to one simple trick by using thinly sliced beef chuck roast for quick cooking.
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Calories: 471kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1526mg | Potassium: 802mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4408IU | Vitamin C: 85mg | Calcium: 100mg | Iron: 6mg
Why You’ll Love This Recipe (Especially If You’re a Beginner!)
- Quick-Cooking Beef – Thinly sliced chuck roast cooks in minutes, so you’re not stuck at the stove after a long day.
- Big Flavors, Minimal Effort – Red curry paste + coconut milk = instant magic without a laundry list of spices.
- Veggie Boost – Bell peppers and onions hold up well in the fridge, keeping your curry colorful and nutrient-packed.
- Protein-Packed – Lean beef gives you the protein punch you need to power through busy weekdays.
- Versatile Pairing – It’s amazing with rice, cauliflower rice, or even tucked into a wrap for lunch on the go.
- Make-Ahead Friendly – Curry flavors actually deepen after a day in the fridge, making your meal prep taste better with time.
- One-Pan Wonder – Less dishes = less stress. Clean-up is a breeze so you can meal prep more, scrub less.
Simple Ingredients for Thai Inspired Red Beef curry
- Chuck roast: Chuck roast has just the right amount of marbling, so when it’s thinly sliced, it cooks quickly while staying juicy and tender. Thin slices also absorb the curry flavors faster, making it ideal for quick cooking and meal prep
- Onions: Onions add natural sweetness and depth, balancing out the spiciness of the curry paste. They also soften beautifully while still giving a little texture in each bite
- Red bell pepper : The bell pepper brings color, crunch, and a mild sweetness that plays perfectly against the creamy coconut milk and savory beef. It also reheats well in meal prep without turning mushy
- Green onions: Green onions provide freshness and a mild bite that keeps the curry from feeling too heavy. They also double as a garnish to brighten up your meal-prep containers
- Garlic: Garlic is the backbone of bold flavor here—it infuses the curry with a warm, savory aroma that ties the meat and curry paste together
- Red curry paste:The star of the show! Red curry paste is a blend of chili peppers, lemongrass, garlic, shallots, and spices. It delivers the signature Thai curry kick without needing to measure out tons of seasonings
- Coconut milk: Coconut milk cools down the heat from the curry paste while adding creaminess. It gives the sauce that silky texture and subtle sweetness that makes every spoonful comforting
- Water (or broth): This thins the curry just enough to make it saucy and easy to pour over rice without being too heavy. If you use broth, you sneak in even more flavor
- Lemongrass paste: Lemongrass adds citrusy brightness that cuts through the richness of the coconut milk. It gives the curry a fresh lift that makes it taste authentic
- Ginger paste: Ginger brings warmth and a slight zing, complementing the garlic and curry paste. It also helps balance the richness of the beef
- Fish sauce: Fish sauce might smell strong on its own, but in the curry it adds umami—that deep savory flavor that makes dishes taste “complete.” It’s the secret behind the authentic Thai taste
- Brown sugar: Just a touch of sweetness balances the salty and spicy elements of the curry, creating harmony in every bite
- Basil leaves: Basil (especially Thai basil if you can find it) adds a fragrant, slightly peppery finish that wakes up the whole dish. It’s like the exclamation point at the end of the recipe.
How to prepare Red Beef Curry
- Cook the beef: Heat a large pan or skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the thinly sliced beef. Spread it out so the pieces aren’t crowded and let them sear for about 3–4 minutes, stirring occasionally, until the beef is mostly browned on the outside. (It doesn’t need to be fully cooked through yet—just nicely seared.
- Add the vegetables: Stir in the sliced onions, red bell pepper, chopped green onions, and minced garlic. Cook for another 2–3 minutes, stirring often, until the vegetables start to soften and the garlic becomes fragrant
- Build the flavor base: Add the red curry paste, lemongrass paste, and ginger paste directly into the pan. Stir well to coat the beef and veggies evenly—this step helps “toast” the pastes, which deepens their flavor
- Make it saucy: Pour in the coconut milk and water (or broth). Stir everything together until the curry paste is fully dissolved into the liquid, forming a smooth sauce
- Season and simmer: Add the fish sauce and brown sugar. Stir to combine, then lower the heat to low. Let the curry simmer gently for about 5 minutes, stirring once or twice, so the flavors blend and the sauce slightly thickens
- Finish with herbs: Stir in the sliced basil leaves right before turning off the heat. They’ll wilt quickly and add a fresh, fragrant finish
- Serve and enjoy: Garnish with extra green onions if you like. Serve hot with rice or naan on the side, and portion leftovers into containers for easy meal prep.
Meal Prep Tips for Beef Curry
- Classic Jasmine Rice – Fluffy, lightly fragrant, and the perfect base to soak up the curry sauce. Portion into separate containers to avoid sogginess.
- Steamed Veggies – Broccoli, snap peas, or green beans make great sides that reheat well and add extra fiber and crunch.
- Roasted Sweet Potatoes – Adds a slightly sweet contrast to the savory curry and keeps you full longer.
- Naan or Flatbread – Perfect for scooping up every drop of that creamy curry sauce. Store separately and warm up before serving.
- Cauliflower Rice – A lighter, low-carb option that still absorbs the curry flavors beautifully.
- Cucumber Salad – Refreshing and crisp, with a squeeze of lime, to balance the richness of the curry.
- Rice Noodles – Quick-cook noodles you can portion and toss with curry for a comforting, saucy bowl.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! Flank steak or sirloin works great because they’re lean and slice easily. Just keep the slices thin so they cook quickly.
What if I can’t find lemongrass or ginger paste?
No worries, you can swap with ground ginger (for warmth). The curry will still taste amazing.
Is this recipe spicy?
It has a gentle heat from the red curry paste, but it’s not overwhelming. If you like it spicier, add more curry paste or a chopped chili. If you prefer mild, start with half the paste.
Thai Inspired Red Beef Curry
Equipment
Ingredients
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