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Quick Thai Red Curry Beef Tenderloin Skillet |

Quick Thai Red Curry Beef Tenderloin Skillet

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Category: Entree
  • Method: one skillet
  • Cuisine: Thai


  • 1 13.5oz can full fat coconut milk
  • 5 teaspoons red curry paste
  • 2 teaspoons fish sauce
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 1/2 cups sliced red bell pepper (about 1 large pepper)
  • 1 cup sliced onion
  • .6 lbs beef tenderloin, thinly sliced
  • 1 cup torn fresh basil leaves, plus extra for garnish
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt
  • 2 teaspoons coconut oil
  • 2 cups cauliflower rice
  • 4 lime wedges, for garnish
  • sliced green onions, for garnish


  1. Pour half the can of coconut milk into a large skillet and stir in red curry paste. Bring the mixture to a boil over medium-high heat. Add remaining coconut milk, fish sauce, and crushed red pepper. Boil for 2 minutes, stirring constantly. Add garlic, bell pepper, and onion and reduce heat to medium. Simmer for about 8 minutes or until bell pepper and onion have softened. Add beef and cook for 3 minutes or until it reaches your desired level of doneness, stirring occasionally.
  2. Remove the skillet from heat and add basil leaves, lime juice, and sea salt.
  3. To prepare cauliflower rice, Heat coconut oil in a skillet over medium-high heat. Add riced cauliflower and sauté for 1-2 minutes. Remove from heat.
  4. Serve beef and veggies over cauliflower rice and garnish with lime wedges and basil leaves.

Keywords: Thai Red Curry Beef Tenderloin Skillet