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Coconut Mango Thai Beef Curry

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It’s a great dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. —Terri Lynn Merritts, Nashville, Tennessee
  • Total Time
    Prep: 10 min. Cook: 2-1/4 hours
  • Makes
    6 servings


  • 2 tablespoons peanut oil or canola oil
  • 3 tablespoons red curry paste
  • 2-1/2 cups coconut milk
  • 2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 cup dried mango, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional


  • In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer.
  • Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice.
Editor’s Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less fat.
Nutrition Facts
1 cup: 578 calories, 38g fat (23g saturated fat), 123mg cholesterol, 793mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 39g protein.

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