Last Updated on April 15, 2022 by Karen

The combination of beef, potatoes, and green beans in an aromatic coconut curry makes this Thai Coconut Beef Curry a delicious, satisfying meal.

I know there are lots of people who love Thai food, but find it a bit daunting to cook at home. There is a long list of spices and aromatics involved in each dish, and it makes the recipes seem intimidating and complicated. But it doesn’t have to be difficult at all!

Yes, preparing your own curry paste gives the best results no doubt, but when you don’t have the time (or the right ingredients), storebought curry paste does the trick just fine.

The recipe makes a big pot of tender beef chunks, creamy potatoes, and crunchy green beans in a fragrant coconut and Thai yellow curry sauce. It’s thick, rich, creamy, and spicy.

Spoon that over a mound of steamed rice for a delicious, satisfying meal. Jasmine rice is my go-to but this time I served it with Bob’s Red Mill’s Wild and Brown Rice Blend. I like that this medley is rich in fiber and has a nutty earthiness that goes so well with curries.

This recipe serves four, comfortably, but even if I was making it for myself, I’d still make the whole recipe as the curry freezes well and makes for great leftovers.

I’m always looking to incorporate more vegetables into my meals, and curries are a great way to achieve that. It definitely inspires me to use up all the miscellaneous vegetables sitting in the produce drawer.

And if you want to cut back on meat, substitute the beef with pumpkin or chickpeas – either way, it’ll be delicious!

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Thai Coconut Beef Curry with Potatoes and Green Beans

The combination of beef, potatoes, and green beans in an aromatic coconut curry makes this Thai Coconut Beef Curry a delicious, satisfying meal.

Servings 4

Author Karen @ The Tasty Bite

Ingredients

2 tbsps vegetable oil
1½ lb beef chuck trimmed and cut into 1-inch pieces
2 small shallots coarsely chopped
2 tbsps yellow curry paste
3 large Yukon gold potatoes peeled and cut into 1-inch pieces
2 cups beef broth
1 ½ cup unsweetened coconut milk
2 bay leaves
1 tbsp fish sauce or more if needed
2 tbsps grated palm sugar
½ lb green beans trimmed and cut into 1½-inch pieces
Cooked rice for serving

Instructions

In a large saucepan, heat oil over medium-high heat and cook beef until evenly browned on all sides. Transfer to a plate.
Add shallots to the pan and cook until translucent, about 2 minutes. Add curry paste and cook for 1 minute or until aromatic.
Return beef and juices to pan. Add potatoes, beef stock, coconut cream, bay leaves, fish sauce, and sugar. Cover and simmer on low heat, stirring occasionally and adding more broth or water if necessary (as the potatoes cook, the curry will thicken up) for about 1 hour or until beef is tender.
Stir in string beans and simmer for an additional 5 minutes.
Serve with rice.

Notes

*I like Chakoah brand coconut milk

By the way, don’t forget that Bastille Day weekend is coming up. I’ll be at the FIAF event on Sunday with Maille (check our my post on the Maille Mustard Mobile). If you’re in NYC, I hope to see you there!