Asian Lemongrass Beef Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef in a fragrant lemongrass and coconut curry, served with rice. This asian-inspired beef (gluten-free, vegetarian-option) ready in about 55 minutes pairs beef sirloin, stalks lemongrass, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 20 min Cook: 35 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 2 stalks lemongrass (bruised to release aroma) and 2 bell peppers (diced into 1/2-inch cubes), sauté for 2-3 minutes until fragrant and the peppers begin to soften. Tip: Avoid overcooking the peppers to preserve their vibrant color.
  2. Step 2: Add the 600g beef sirloin (cut into 1-inch cubes), season with 1 tsp salt and 1/2 tsp black pepper, and cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides and no longer pink in the center. Tip: Use tongs to flip the beef for even browning.
  3. Step 3: Pour in 400ml coconut milk (canned or carton, shaken well), scraping up any browned bits from the pan. Bring to a gentle simmer, reduce heat to low, and cook for 30 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the beef is tender. Tip: If the sauce becomes too thick, add 1/4 cup water to adjust consistency.
  4. Step 4: Serve the curry over 2 cups cooked rice (fluffed with a fork), garnished with fresh cilantro or Thai basil. Tip: Let the curry rest for 5 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Asian Lemongrass Beef Curry with Coconut Milk take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Lemongrass Beef Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin from drying out.

Can I substitute ingredients in Asian Lemongrass Beef Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Lemongrass Beef Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Lemongrass Beef Curry with Coconut Milk gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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