Thai-Style Red Curry Beef Noodles


Spice up dinner with this easy dairy-free and optionally gluten-free recipe! The creamy coconut sauce adds a touch of luxury to create a red curry beef pasta that is as rich as it is flavorful. For a 30 minutes or less meal, cook the pasta while you prep and cook the other ingredients.

Thai Red Curry Beef, Vegetables, and Pasta RecipeThis red curry beef recipe was shared with us by Dreamfields – I couldn’t resist passing it on since it’s naturally dairy-free and oh-so-easy.

Special Diet Notes: Thai-Style Red Curry Beef Noodles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free and peanut-free, and soy-free.

If you would like a vegetarian option to the red curry beef, skip the beef altogether and pump up the vegetables or add some tofu or tempeh for a touch of vegan protein. Either way, this Thai-inspired pasta is not to be missed!

Thai-Style Red Curry Beef Noodles
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 1 box (12 to 14 ounces) fiber-rich spaghetti (such as Dreamfields) or gluten-free pasta
  • 1 pound boneless beef top sirloin steak, about ¾ to 1 inch thick
  • 2 cloves garlic, minced
  • 2 tablespoons canola, coconut, or vegetable oil, divided
  • 3 cups broccoli florets
  • 1 medium bell pepper, cut into ½-inch thick strips
  • 1 medium onion, cut into 8 wedges
  • 2 to 3 teaspoons minced fresh ginger
  • 1 serrano or other hot chili pepper, minced
  • 1 14-ounce can light coconut milk (this is the canned stuff, not coconut milk beverage!)
  • ¼ cup red curry paste (sold in the Asian section of most supermarkets)
  • Finely chopped roasted peanuts, optional (omit for nut-free)
  1. Cook the pasta according to the package directions.
  2. Meanwhile, cut the steak in half lengthwise, then crosswise into ¼-inch thick slices. Toss with the garlic in a medium bowl.
  3. Heat ½ tablespoon oil in a large non-stick skillet over medium-high heat. Add half of the beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove to a new bowl. Repeat with remaining beef and ½ tablespoon oil. Add to the other beef in the bowl.
  4. Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in the ginger and chili pepper. Whisk in the coconut milk and curry paste. Bring to a boil, reduce the heat to low and simmer 3 to 5 minutes, or until the vegetables are crisp-tender.
  5. Return the beef to skillet, remove from the heat and stir in the pasta. Garnish with peanuts, if desired.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Dreama Whatley on

    Is there an alternative to coconut milk? This also treats my tummy like dairy does 🙁 I REALLY love curries. Have a super day!

    • Hmm, well curry isn’t really curry without coconut milk, but I bet you could use pureed organic silken tofu for delicious results! I’ve never tried it, but a potato-based sauce might also be scrumptious!

      • Dreama Whatley on

        I went ahead and used the coconut milk. I guess this is so different than the ‘drinkable’ coconut milk because it didn’t do a number on my tummy. This was really good. I added more curry paste because I left out the Serrano pepper. I was feeding my daughter and it had just enough bite.
        Have a wonderful rest of your day.

        • That’s awesome! So glad to hear you can tolerate traditional coconut milk (perhaps it’s the additives in milk beverage bothering your stomach?). Thank you for sharing your feedback, too, Dreama.

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