Coconut Mango Thai Beef Curry is a vibrant and exotic dish that brings together the tender richness of beef, the creamy sweetness of coconut milk, and the tropical flavor of ripe mango. This curry is a harmonious blend of savory, sweet, and spicy elements, featuring aromatic Thai spices and herbs like lemongrass, ginger, and lime leaves. The beef is slowly simmered until it’s melt-in-your-mouth tender, while the mango adds a refreshing sweetness that perfectly balances the heat of the curry. Served over jasmine rice, this Coconut Mango Thai Beef Curry is a comforting yet sophisticated dish that’s perfect for any occasion when you want to indulge in the bold flavors of Thai cuisine.
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 1/2 cup beef broth
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 kaffir lime leaves (optional)
- 1 lemongrass stalk, cut into 2-inch pieces and lightly crushed (optional)
- 1 large ripe mango, peeled and cut into cubes
- 1 red bell pepper, sliced
- 1 tbsp fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, for serving
Instructions:
- Sear the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef pieces and sear until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant.
- Add the Curry Paste:
- Stir in the red curry paste, cooking for 1-2 minutes to allow the flavors to develop.
- Simmer the Curry:
- Pour in the coconut milk and beef broth, stirring to combine. Add the fish sauce, soy sauce, brown sugar, kaffir lime leaves, and lemongrass pieces if using. Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is tender.
- Add the Mango and Peppers:
- Stir in the cubed mango and sliced red bell pepper. Simmer uncovered for an additional 10-15 minutes, until the mango is soft and the bell pepper is tender.
- Finish and Serve:
- Remove the kaffir lime leaves and lemongrass pieces. Stir in the fresh lime juice to brighten the flavors. Serve the curry hot over jasmine rice, garnished with fresh cilantro.
Coconut Mango Thai Beef Curry is a delightful fusion of flavors that brings the taste of Thailand to your kitchen. The creamy coconut milk and sweet mango perfectly complement the tender beef and aromatic spices, creating a dish that’s both comforting and bursting with exotic flavors.
