Curried Thai Beef with Peanut Sauce.

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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 jalapeÃ±o salsa for a balance of spicy, salty, and savory flavor. Altogether, itâs 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

Itâs 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 itâs 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 jalapeÃ±o 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 itâs 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

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, donât 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.

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, jalapeÃ±o, 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:Â 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 (donât 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.