Thai Beef Curry is a simple-to-make and absolutely delicious Thai curry recipe. The beef is simmered on the stovetop in a flavorful coconut curry broth until super tender. I add butternut squash, which thickens the curry and adds the perfect sweetness. You’ll love it!
Thai beef curry has become one of my absolute favorite Thai dishes to make at home. The beef simmers gently in a fragrant red curry broth until it becomes melt-in-your-mouth tender, soaking up all those rich, vibrant flavors along the way.
When the winter squash goes in, the broth transforms into a naturally thick, creamy sauce with just a hint of sweetness. It’s deeply comforting and full of layers, but still wonderfully simple to make.
A can of coconut milk stirred in at the end ties everything together and gives the curry its signature silky finish. Every time I make this recipe, I’m reminded just how special it is — bold, cozy, and so satisfying. 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 – I 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 – I 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.
Thai Beef Curry with Coconut Milk and Butternut Squash
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Ingredients
- ▢ 2 lb 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)
- ▢ Minced Thai basil or cilantro (to serve)
Instructions
- Dry the beef with paper towels then season it with salt and pepper. 2 lb 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, Minced Thai basil or cilantro
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Notes
Nutrition
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Thai Coconut Chicken Curry (made in your slow cooker)
Thai Beef Curry with Coconut Milk and Butternut Squash
Ingredients
- 2 lb 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
- Minced Thai basil or cilantro , to serve
Instructions
- Dry the beef with paper towels then season it with salt and pepper. 2 lb 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, Minced Thai basil or cilantro
