Thai Coconut Curry with Steak, Potatoes and Green Beans

This Thai-inspired coconut curry brings together tender ranch steak, hearty potatoes, crisp green beans and sweet bell pepper in a creamy, aromatic coconut milk sauce infused with lemongrass, curry powder and a hint of chili. Served over fluffy jasmine rice and finished with fresh cilantro and crunchy peanuts, every bite is a balance of rich, savory and bright flavors.

Perfect for a cozy dinner, this recipe comes together in about 30 minutes and uses simple ingredients to create a restaurant-quality meal at home. The steak adds a satisfying protein, while the vegetables soak up the fragrant curry sauce. Don’t skip the peanuts-they add a wonderful crunch that contrasts with the tender steak and creamy sauce.

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Ingredients

2 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Dice potatoes into ¼-inch pieces. Trim green beans if necessary; cut crosswise into 2-inch pieces. Halve, core and thinly slice bell pepper into strips. Quarter lime. Roughly chop cilantro. Roughly chop peanuts.
3. Heat a large drizzle of oil in a large pan over medium-high heat. (Use a high-sided pan for 4 servings.) Add potatoes and a big pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Add another drizzle of oil, green beans and bell pepper; stir to combine. Season with curry powder and cook, stirring constantly, until veggies soften, about 2 minutes more.
4. Thoroughly shake coconut milk in container before opening. Stir coconut milk, chili sauce, lemongrass paste, half the basil paste, ¼ cup water, 1 tsp sugar and a squeeze of lime juice into pan with veggies (all the basil paste, ½ cup water and 2 tsp sugar for 4 servings). Bring to a simmer, then reduce heat to medium-low and cover. Simmer until sauce has thickened and veggies are tender, 4-6 minutes. Turn off heat. Taste and season with salt and more lime juice if desired.
5. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice between shallow bowls. Top rice with veggie curry. Top curry with cilantro and peanuts. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute sirloin, flank steak or even chicken breast. Adjust cooking time as needed.

Is this curry dairy-free?

The recipe includes butter, but you can omit it or use a dairy-free alternative to make it dairy-free.

Can I make this recipe vegetarian?

Absolutely! Skip the steak and add extra vegetables like mushrooms, zucchini or tofu for a hearty vegetarian version.