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    Home » Beef & Veal

    Thai Red Curry Beef Kabobs

    Published: Jul 23, 2022 · Modified: May 31, 2025 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Thai Red Curry Ontario Beef Kabobs. When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

    Four grilled beef skewers with alternating pieces of mango, peppers and onions on a board with a bowl of Thai curry sauce and a bowl of rice on a wooden board.
    Thai Red Curry Beef Kabobs

    Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

    Ingredients layed out (minus the mango) for Thai Red Curry Beef kabobs.

    The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

    Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

    Four grilled beef skewers with alternating pieces of mango, peppers and onions.

    Check out our video:

    https://youtube.com/shorts/uY3cmTkFmyU?feature=share

    📖 Recipe

    Four grilled beef skewers with alternating pieces of mango, peppers and onions on a board with a bowl of Thai curry sauce and a bowl of rice on a wooden board.

    Thai Red Curry Beef Kabobs

    When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!
    Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)
    The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Inactive time 1 day d
    Total Time 1 day d 40 minutes mins
    Course Dinner, Entree, Game Day Snack, Lunch, Main Course
    Cuisine Thai
    Servings 4 People

    Equipment

    • 4 x 12-inch metal skewers If using wood, be sure to soak them as per package instructions

    Ingredients
      

    Marinade

    • 32 to 34- ounce Ontario Beef Sirloin trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
    • 400 ml can light coconut milk
    • 2 tablespoons red curry paste
    • 1 tablespoon fish sauce
    • 2 tablespoons brown sugar
    • ½ teaspoon pepper
    • ¼ teaspoon salt
    • Juice of one lime

    Skewers

    • 1 large red pepper or two small – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
    • 1 large green pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
    • 1 large yellow pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
    • ½ red onion – cut individual layers into 1.5-inch pieces 16 pieces total
    • 1 large mango – flesh cut off the pit skin removed, cut into 1.5-inch pieces (8 pieces total)
    • 3 tablespoon of olive oil for brushing the skewers as they cook.

    Red Curry Sauce

    • 400 ml can light coconut milk
    • 2 tablespoons red curry paste
    • 1 tablespoon fish sauce
    • 2 tablespoons brown sugar

    Serving suggestion

    • Jasmine rice with peas
    • Lime wedges

    Instructions
     

    • Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)
    • Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.
    • Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)
    • Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.
    • To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.
    • While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.
    • Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.
    • 8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.
    • Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce. Enjoy!

    Video

    Keyword Beef Kabobs, Beef recipe, Beef skewers, Beef Thai red curry, Ontario Beef, Thai recipe, Thai Red Curry
    Tried this recipe?Let us know how it was!

    Hope you enjoy my Thai Red Curry Beef Kabobs recipe!

    We would love to here from you, please leave us your feedback in the comment box below.

    You may also like these other Ontario Beef recipes:

    • Grilled Ontario Beef Summer Salad with Mustard Vinaigrette
    • Stuffed Beef Roast with Mushroom Gravy
    • The Ultimate Roast Beef Sandwich
    • Zimmy’s Signature Burger
    • Flank Steak Tacos

    Have a delicious day! James (aka Zimmy) & Elaine

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