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Curry Thai bowls in white bowls on white background.

Curry Thai Bowls with Steak and Sesame Peanut Clusters

  • Author: Ally Milligan
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: Thai
  • Diet: Gluten Free


Fast and flavorful, these curry Thai bowls are an easy weeknight favorite. Gluten-free and dairy-free.



Savory Peanut Clusters (Optional: See Notes)

  • 1 large egg white
  • 3 tablespoons sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup raw hulled sesame seeds
  • 1/2 cup raw unsalted peanuts, finely chopped


  • 1 cup dry white Jasmine rice
  • 1 1/2 cups water
  • 1 tablespoon coconut oil


  • 1 pound stir-fry steak (like strip or flank), sliced against the grain into 1/4-inch slices (I like ButcherBox for convenience and quality)
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger root, grated
  • 2 tablespoons red curry paste
  • 1 can light coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (or another tablespoon of soy sauce)
  • 1 tablespoon cornstarch (optional)

For Serving (Optional)

  • 2 cups green cabbage, shredded
  • 1 large carrot, shaved with a peeler into ribbons
  • 4 to 5 scallions, thinly sliced, white and light green parts only
  • 1 red chili pepper, thinly sliced
  • 1 small bunch basil, thinly sliced
  • 1 lime, cut into wedges


Savory Peanut Clusters (Optional: See Notes)

  1. Preheat the oven to 350 F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, ground cumin, and pepper flakes. Add sesame seeds and chopped peanuts and toss to coat.
  2. Spoon the mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10 to 15 minutes. Allow to cool. Store in an airtight container or small plastic bags at room temperature.


  1. Combine water, rice, and coconut oil in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes.
  2. Remove from heat. Let stand covered for 10 minutes and fluff with a fork.

Steak & Sauce

  1. Start by cooking the steak. Add the steak to a large pan with a little coconut oil. Let the steak cook for 1 to 2 minutes to get a golden brown sear and flip to brown all sides. Cook to the doneness of your liking and remove from the pan.
  2. In the same pan, add a bit more coconut oil. Add the grated ginger and stir-fry for 1 to 2 minutes. Add the red curry paste and stir-fry for 1 to 2 minutes more.
  3. Add the coconut milk, soy sauce, and fish sauce and simmer for 10 minutes over medium-low heat, stirring occasionally, while you prep the rest of the ingredients. It should thicken slightly, but if you want a thicker sauce, thoroughly mix together 1 tablespoon of cornstarch with 1 tablespoon cold water (there shouldn’t be any lumps).
  4. Add the cornstarch mixture to the coconut milk mixture. Continue to stir over medium-low heat until thickened to your liking.


  1. Divide the sauce (saving some for garnish, if desired), rice, and steak between four bowls. Top each bowl with equal amounts of cabbage, carrots, scallions, and basil, if using. Drizzle more coconut curry sauce on top. Garnish with savory peanut clusters (or peanuts) and serve with a slice of lime.


Short on time? Skip the sesame peanut clusters and just use roasted, lightly salted peanuts instead. You’ll need about 1/2 cup. Coarsely chop the peanuts and sprinkle over the bowls when ready to eat.

Keywords: curry bowls, thai, easy curry, steak bowls