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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
    This recipe is so easy! You could easily put the meat in lettuce wraps or substitute tofu. I love that it’s versatile and the flavor is spot on. Fool proof and tasty for a week night dinner.

    1. Hey Jillian,
      Thank you so much for trying this recipe and your feedback! I think the lettuce wraps are a great idea! So glad you enjoyed this! xT

  2. 4 stars
    It was really good & we were able to eat it for leftovers. I didn’t do as much soy sauce I just eye balled it after I saw another comment.

    I think the peanut sauce recipe was way more than needed. We ended up throwing out atleast a cup or two of it.

    1. Hey there,
      Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT

  3. 4 stars
    The beef was amazing and tender but I had difficulty with the sauce. It might just be my lack of heat tolerance, but I needed to add SIGNIFICANTLY more peanut butter for it to taste even remotely like peanut sauce to me. My husband on the other hand said I used TOO MUCH peanut butter. It was odd.

    1. Hi Madison,
      Thanks so much for giving this recipe a try and sharing your feedback! Sorry to hear about the sauce….sounds like a personal preference on peanut butter type of thing? Glad you enjoyed the beef:) xx

  4. 5 stars
    Amazing flavor! Rave reviews from the whole family and earnest beseeching that I make it again soon. Thank you, Tieghan, for sharing another winner!

    1. Hi Kelly,
      Fantastic!! Love to hear that this dish turned out well for you, thanks a lot for making it! Have a great weekend! xx

  5. 5 stars
    This dish has become a favorite in my house. So many flavor notes that all complement each other. I added a good amount of red pepper flakes to the peanut sauce as we like everything spicy. So good!

    1. Hi Sarah,
      Totally, skirt steak would be another great option for you to use! Please let me know if you give this recipe a try, I hope you love it! xT

  6. 4 stars
    This recipe was so delicious with some important changes:
    1. The soy sauce quotient in both the peanut sauce and the steak marinade was way, way too high (and I’m a salt fiend). I would lower from 1/4 cup to 1 Tablespoon soy sauce for each, and then add more as needed.
    2. The peanut sauce was very thick. Some water would help to make it drizzleable.
    3. A little honey or brown sugar will help balance the peanut sauce.
    4. A dash of fish sauce in the steak marinade gives a little added depth and umami to the flavor.
    5. I sauteed some bell peppers and jalapenos before searing the steak, then added them back in the pan with the steak at the end to get coated in the marinade. Next time, I’d also throw in snow peas and carrots in addition to the peppers!
    6. Optional, but I think some red cabbage helps to brighten up and add some crunchy interest to the mango salsa. Pineapple in addition to the mango would be delicious, too!

    With those modifications, this recipe is definitely going in the rotation! Thanks for another amazing meal, Tieghan!!

    1. Hi Marty,
      Thank you so much for trying this recipe and sharing all of your detailed notes! Love to hear that it turned out well and you will be adding it to your regular dinners! xT

  7. 5 stars
    My husband said this was the best meal I have ever made. So flavorful and so delicious. From someone who never cooked before, I’ve become hooked on your recipes! Easy and delicious.

    1. Hi Marley,
      Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT