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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!
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.
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.
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.
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.
Looking for other quick weeknight dinners? Here are some favorites:
20 Minute Miso Ginger Beef and Broccoli
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
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.
Ingredients
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/3 cup tamari/soy sauce
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon chopped pickled ginger
- 1 tablespoon toasted sesame oil
Curried Beef
- 1 1/2 pounds flank steak, thinly sliced
- 1 pinch black pepper
- 2 teaspoons cornstarch or arrowroot powder
- 1/4 cup Thai red curry paste
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon lemongrass paste (optional)
- 2 tablespoons chopped pickled ginger
- 1/3 cup tamari/soy sauce
- 2 tablespoons sweet Thai chili sauce
- 1 cup chopped mango
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons chopped peanuts
- 2 tablespoons lime juice
Instructions
- 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!
Notes
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.
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!
Hi Brooke,
Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx
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!
Hey Ann,
Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx
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!
Hey Cheryl,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Have a great weekend! xT
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?
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
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!
Hi Cassidy,
Amazing!! So glad to hear this dish turned out well for you, thanks for making it and your comment:) Xx
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
Hi Annette,
Thanks so much for making this dish and your comment! Love to hear that it turned out well! xT
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!
Hi Marti,
Thanks a lot for trying this recipe, I love to hear that it turned out well:) Happy Sunday! xT
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).
Love to hear this Paige!! Thanks so much for trying this dish and your feedback! Have a great weekend! Xx
Hi! What did you put in your mango salsa after placing mangos in your bowl? It looked clearish and sliced.
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
I can’t get fresh mango this time of year where I live. Is there another fruit I could substitute?
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
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
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
For the rice what kind of bone broth…beef, chicken?
Hi Kelly,
Totally up to you, either one will work well! I hope you love this recipe! Xx
This sounds divine! Would it be as good if I substituted chicken thighs for the beef?
Thanks Suzi!! Sure, chicken thighs would also work well for you here! I hope you love this recipe! xT
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!
Thanks so much Victoria!! I hope you love this dish, it’s pretty yummy:) xT
Which other protein can be used?
Probably chicken breast or even ground turkey would work!
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
Can you link to the chili sauce you use for your homemade sweet Thai chili sauce please?
It’s in the notes section after the recipe! 😊
Hey Liz,
I like to use Sriracha! Please let me know if you have any other questions! xT