Thai Red Beef Curry

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recipe by Cormac Walsh

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    657

Shop-bought red curry paste makes a quick and flavoursome base for this red curry, and the classic Thai flavours of fish sauce, lemongrass and lime elevate it to an even more delicious level. This comforting midweek meal is ready in less than 20 minutes. Serve with your favourite type of rice.

recipe updated Sep 14, 2020

Ingredients

  • Steak icon
    Steak
    625 g
  • Coconut milk icon
    Coconut milk
    400 ml
  • Ginger icon
    Ginger
    1 knob
  • Lemongrass stalk icon
    Lemongrass stalk
    1
  • Mangetout icon
    Mangetout
    100 g
  • Cilantro icon
    Cilantro
    1 dash
  • Peanut oil icon
    Peanut oil
    1 tablespoon
  • Thai red curry paste icon
    Thai red curry paste
    2 tablespoons
  • Vegetable stock icon
    Vegetable stock
    150 ml
  • Demerara sugar icon
    Demerara sugar
    1 tablespoon
  • Bean sprouts icon
    Bean sprouts
    100 g
  • Fish sauce icon
    Fish sauce
    1 tablespoon
  • Lime zest icon
    Lime zest
    1

Tools

  • kCook icon Wooden spoon
  • kCook icon Frying pan

Step preview

  1. Add peanut oil to a clean frying pan
  2. Heat in frying pan until simmering
  3. Add steak and Thai red curry paste to the frying pan
  4. Stir continuously until light golden - 2 min
  5. Add coconut milk, vegetable stock, demerara sugar, ginger, lemongrass stalk, mangetout, bean sprouts, fish sauce and lime zest to the frying pan
  6. Boil in frying pan
  7. Reduce in frying pan until simmering - approx 2 min
  8. Add cilantro to the frying pan
  9. Serve
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