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Thai Inspired Peanut Curry with summer veggies, ground beef, coconut milk and a little red curry paste! Easy, delicious and fast!

Thai Inspired Peanut Curry

Here is my recipe for homemade Thai red curry paste, which I highly recommend making and keeping in the freezer.

Course Entree
Cuisine Thai
Author TheSpicedLife


  • 2-3 T extra-virgin coconut oil
  • 1/4 cup red curry paste, preferably homemade
  • 5 small onions, roughly chopped
  • 1 1/2 lbs ground beef
  • 2 small pinches salt, divided
  • 2 sweet bell peppers, roughly chopped
  • 3 medium-small zucchini, insides scraped out, roughly chopped
  • 1/3 cup natural peanut butter, preferably freshly ground
  • 1 19-oz can of coconut milk
  • 1 15-oz can of coconut milk
  • 1 t garam masala
  • kernels from 2 ears of corn
  • 2-3 T brown sugar, to taste
  • 1-2 T fish sauce, plus more to taste

For serving:

  • Thai basil (or sub a purple basil like global basil)
  • Chopped roasted and salted peanuts
  • Sriracha sauce
  • Jasmine rice


  1. Melt the coconut oil over medium high heat in a large Dutch oven or heavy pot. When it is hot, add the curry paste. Mix into the coconut oil and fry, for about 3 minutes.
  2. Add the onions with a pinch of salt. Cook, stirring occasionally, for 5 minutes.
  3. Add the ground beef with a pinch of salt. Stir, mixing into the onions and curry paste. Brown the ground beef, stirring occasionally, about 5 minutes.
  4. Add the peppers and zucchini. Cook, stirring occasionally, for another 2-3 minutes.
  5. Stir in the peanut butter to melt it and mix it in evenly.
  6. Mix in both cans of coconut milk and add the garam masala and corn kernels. Bring to a boil.
  7. Stir in the sugar and fish sauce, starting with lesser amounts. Cover the pot and turn the heat down to maintain a gentle simmer. Simmer for 20 minutes to blend the flavors.
  8. Taste for more fish sauce and brown sugar. Serve over Jasmine rice, garnished with basil, chopped peanuts, and Sriracha sauce for those who like some heat.