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Thai red beef curry in a bowl with a bowl of rice next to it

Thai Red Beef Curry


  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 1 1x

Description

This recipe is so unbelievably quick to make. You can have it prepped, cooked and on the table in less than 30 minutes. Yet it’s so ridiculously flavoursome that you’ll be sure to make it time and time again! 

The default recipe serves one.


Ingredients

Scale
  • 1 tsp vegetable or canola oil
  • 100g (3.5oz) steak, sliced into half cm thick strips
  • 2 tsp fish sauce
  • 1 tsp thai red curry paste
  • 1 tsp light brown sugar
  • 1/4 onion, sliced (50g / 1.7oz)
  • 200ml coconut milk (2/3 cup)
  • 100g (3.5oz) mangetout or snow peas or sugar snap peas, sliced thinly
  • 1 tsp lime juice
  • 1/2 red pepper, thinly sliced
  • few sprigs coriander, finely chopped

Instructions

  1. Mix together the curry paste with a couple of tablespoons of the coconut milk. 
  2. Heat the oil in a large pan or wok over high heat and add the steak. Cook for 2-3 minutes until browned on all sides then remove and set aside. 
  3. Add the curry paste mixture, fish sauce and lime juice to the pan and stir around for 1 minute to release the fragrance. Add the coconut milk and sugar and bring to the boil, reduce the heat to medium and let simmer for around 2-3 minutes. Taste and season. If you want it saltier you can also add more fish sauce.
  4. Add the steak, pepper, onion and greens to the pan and let simmer for around 8-10 minutes. 
  5. Serve and scatter the coriander on top.

Notes

Thai curries are quite watery and thin in consistency so don’t be concerned it if comes out more liquidy than you expected! 

Check the heat of your curry paste. The one I use is fairly hot. If yours is milder then you may want to increase the amount you use. 

You can use a different cut of steak but make sure to use a decent quality! Or you may find the meat is quite tough otherwise due to the short cooking time.

Add more fish sauce if you want a saltier dish

You can use most types of veg in this dish – just make sure to slice them fine enough so they cook in the short period of time. 

  • Prep Time: 10 minutes
  • Cook Time: 20
  • Category: Curry
  • Method: Hob
  • Cuisine: Thai

Nutrition

  • Serving Size: 1
  • Calories: 735
  • Fat: 59g
  • Carbohydrates: 23g
  • Protein: 29g

Keywords: thai, curry, coconut milk, pepper, beef, dinner, asian