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Colorful curried Thai beef with peanut sauce served over bowls of yummy coconut rice and mango salsa. This dish is full of flavor, is simple to make, and can be on the table in under 45 minutes. The beef is made with flavorful Thai curry paste and cooked until caramelized around the edges. It’s then served over coconut rice topped with fresh, bright mango jalapeño salsa for a balance of spicy, salty, and savory flavor. Altogether, it’s so delicious. Be generous with the peanut sauce, it makes this curried beef most delicious!

Curried Thai Beef with Peanut Sauce |

It’s been the longest time since I shared a recipe with peanut sauce. But I love this sauce. Every time I make it I ask myself why I don’t use it more often. I’m seeing a chopped peanut salad in our future for sure!

The idea for this recipe came pretty naturally. I was at Whole Foods, and they had a great cut of flank steak and nice-looking fresh mangos. I already had Thai red curry paste on my list of items to stock back up on. The curry paste happened to be next to the peanut butter. Basically, I put the recipe together in my head from there. I knew if I could add some spiciness to the beef, it would have serious potential.

And I was not wrong. Even my dad, who often finds stir fries like this to be too salty for his taste, complimented the recipe. I think it’s the sauce, combined with the mango and coconut rice, that’s the secret combination. When you put everything together, it’s a wonderful mix of flavors.

Curried Thai Beef with Peanut Sauce |

Here are the details

Step 1: mix the peanut sauce

This sauce is my favorite – my dad’s, too! I used to make it with coconut, but now I make it even simpler. It’s a mix of peanut butter (I love Whole Foods 365 creamy peanut butter with just peanuts and salt), tamari (I like to use low sodium), Thai red curry paste, pickled ginger (often labeled as sushi ginger), and toasted sesame oil.

I find it easiest to blend the sauce in a blender or use an immersion blender.

Curried Thai Beef with Peanut Sauce |

Step 2: cook the beef

It’s a little crispy and a little spicy, but simple. Toss thinly sliced flank steak with arrowroot or cornstarch to help with the crispiness. Cook it up with Thai red curry paste and butter. Then add garlic, lemongrass, and ginger.

Finish with tamari and sweet Thai chili sauce.

For the butter, make sure it’s a high-quality grass-fed butter for the best flavor. I love Straus Organic European Butter. Then, simply cook the garlic and ginger in the butter until golden and crisp.

Curried Thai Beef with Peanut Sauce |

Step 3: the mango salsa

This is fresh and delicious. Lots of ripe mango, so many fresh herbs, toasted sesame seeds, a jalapeño pepper (for a little heat), and some lime.

The fresh mix really compliments the beef and rich peanut sauce.

Step 4: serve

Lots of rice, the mango salsa, and then the beef. Finish this up by spooning the peanut sauce over the beef. Be generous with the sauce. You will love it!

Enjoy immediately. This takes less than an hour to make, and it’s delicious and fun! All those fresh herbs and mango chunks certainly make a difference.

Curried Thai Beef with Peanut Sauce |

Looking for other quick weeknight dinners? Here are some favorites:

20 Minute Miso Ginger Beef and Broccoli

Spicy Short Rib Peanut Ramen

Crockpot Thai Short Ribs with Coconut Rice

30 Minute Caramelized Shallot Beef Ramen Noodles

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Chili Crisp Chicken Mango Cucumber Rice Bowl

Lastly, if you make this Curried Thai Beef with Peanut Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Curried Thai Beef with Peanut Sauce

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 453 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Peanut Sauce

Curried Beef


  • 1. To make the peanut sauce. Add all ingredients to a glass jar or blender and blend to combine, adding water as needed to thin the sauce.
    2. In a bowl, toss together the beef, a pinch of pepper, and the cornstarch (or arrowroot powder).
    3. Melt one tablespoon of butter in a large skillet over medium-high heat. Add the beef and curry paste. Cook until the beef becomes crispy, about 5 minutes. Add two tablespoons of butter, the garlic, lemongrass, and ginger. Cook until the garlic is lightly crisping, 1 minute. Reduce the heat to low. Add the tamari/soy sauce and Thai chili sauce. Cook for 2-3 minutes until the meat is caramelized.
    4. In a bowl, mix the mango, jalapeño, cilantro, green onion, sesame seeds, peanuts, and lime juice.
    5. Spoon the mango salsa over the bowls of rice. Add the beef, then pour the peanut sauce on top. Enjoy!


Coconut Rice: Combine 1 can (14 ounces) of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
Homemade Sweet Thai Chili Sauce: Mix 1/3 cup honey, 2 tablespoons ketchup, 1-2 tablespoons chili sauce or hot sauce, 2 teaspoons lime zest, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 teaspoons tamari or soy sauce, 1 tablespoon grated ginger, and 1 clove grated garlic in a glass jar. Shake or stir well. Use as directed.
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Curried Thai Beef with Peanut Sauce |

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  1. 5 stars
    Made this recipe last night for my husband and even my picky toddler enjoyed it. The flavors go so well together – this will definitely be in our dinner rotation!

  2. 5 stars
    This recipe was absolutely delicious. Lunchbox mango in cups (in the fruit/applesauce section) was perfect for the salad (in the dead of winter). Immediately will be entered into the rotation. Thanks so much!

    1. Hey Ann,
      Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx

  3. 5 stars
    Wow! Made this last night and it hit all the flavor notes! The recipe isn’t very spicy so I added lots of red pepper flakes to the peanut sauce. Also used the side salad from your Chili Crisp Chicken Mango Cucumber Rice Bowl since I had a perfect avocado. I couldn’t find a ripe mango so used fresh frozen chunks which worked perfectly. Another hit!

    1. Hey Cheryl,
      I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Have a great weekend! xT

  4. 5 stars
    This was delicious! The whole family loved it. Next time I will try the cast iron skillet- in a regular pan I had to let it cook quite a bit longer. Any suggestions for the leftover peanut sauce?

    1. Hi Elena,
      I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Have a great weekend! The peanut sauce is great for a salad! xT

  5. 5 stars
    This is a 10/10!! The flavors are amazing and it came together pretty easily. The peanut sauce was so good.

    Thanks for another great recipe!

    1. Hi Cassidy,
      Amazing!! So glad to hear this dish turned out well for you, thanks for making it and your comment:) Xx

  6. Made this the other night and it was delicious. The layers of flavors were incredible, was tempted to skip making the Thai chili sauce and just use a bottle of chili sauce that I had in the refrigerator, so glad that I didn’t. Thank you for a wonderful dinner recipe

  7. 5 stars
    This was delicious! I don’t love super spicy food so was a little nervous but it was just the right amount of flavor very little heat. I added in small portions about 1/4 cup of water into my peanut sauce it was a little too thick at first maybe bc I just used Skippy peanut butter. The tip to freeze the steak for 15 mins making it easier to slice was amazing. Will definitely be making this again!

  8. 5 stars
    This was delicious. Made it for a family dinner and even my dad loved it (who generally considers most food other people make just mediocre).

    1. Hi JJ,
      So sorry, I’m not sure what you are thinking of…you can follow the mango salsa instructions in step 4 as is:) I hope you love this recipe! xT

    1. Hi Vicki,
      Pineapple would also be a great option in place of the mango. Please let me know if you have any other questions! xT

      1. 4 stars
        Overall this was so good. I’d like to make again but when I cooked the steak it created like a soft brown sauce in the pan, so it didn’t caramelized with the soy and chili sauce. Any tips to get it more crisp? Thanks for sharing! x

        1. Hi Riley,
          Thanks so much for trying this dish! Next time, try using a cast iron skillet, I feel like I get the best crisp using that. I hope this helps! xT

  9. 5 stars
    Wow… THIS is what I want for dinner! Your photos are amazing and the recipe sounds spectacular. I’m going to make it – thanks for sharing!

    1. Hi Nirali,
      I’m sure this would also be great with chicken:) Please let me know if you have any other questions! I hope you love the dish! xT