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How to Cook

Thai Beef Red Curry

This Thai Beef Red Curry brings together tender beef, fragrant Thai spices and a rich, warming coconut sauce. The balance of gentle heat, aromatic flavours and slow-cooked beef makes it a satisfying dish to share, served with steamed rice to soak up every last bit of sauce. A straightforward recipe that makes the most of good ingredients and careful preparation.

Prep Time: 10 minutes

Cooking Time: 1 hour 40 minutes

Serves: 4

Method

  1. 1 Half the new potatoes, slice the onion, grate or thinly slice ginger and garlic.
  2. 2 Brown beef in a saucepan, add sliced onion and sauté until soft.
  3. 3 Add new potatoes and 5 tbsp of curry paste, cook out for a couple of minutes until the paste is fragrant and cooking.
  4. 4 Add coconut milk, beef stock cube and cover with water. Cook on a low heat with lid on occasionally stirring so it doesn’t stick to the pan.
  5. 5 Once beef is tender and potatoes are soft around 1 hour, 1 and a ½ hours, add the juice of 1 lime.
  6. 6 Serve with rice, garnish with sliced red chilli and coriander (optional).
  7. 7 To cook rice, add one cup of rice to two cups of boiling water on a high heat, once water comes to the boil in the pan, turn the heat down low and cover with a tight lid.
  8. 8 After 12 to 14 minutes the water should have evaporated, and the rice will be ready.

Ingredients

  • 350g beef stewing steak
  • 500g new potatoes
  • 400ml coconut milk
  • 5 tbsp Thai red curry paste
  • 1x white onion
  • 1x ginger thumb
  • 3x garlic cloves
  • 1x beef stock
  • Rice

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