Beef red curry this Thai beef red curry is exploding

Beef red curry ⠀

This Thai beef red curry is exploding with so much flavour It’s sweet, spicy, fragrant and perfectly hearty for this winter weather. I used foolproof red curry paste for this recipe. ⠀


500g beef, diced into bite size pieces, washed and drained ⠀
4-5 tbsp red curry paste of your choice⠀
2 cups canned coconut milk⠀
1 tbsp crushed garlic⠀
1 tsp crushed ginger⠀
2 tbsp oil⠀
2 tbsp fish sauce⠀
2 tsp brown sugar⠀
Juice of 1 lime ⠀
2 medium sized carrots, sliced ⠀
1 large red capsicum, sliced⠀
1 large green capsicum, sliced⠀
Handful of chopped spring onions⠀
Handful of Thai basil leaves, washed⠀
Handful of chopped coriander, washed⠀
Sliced red chillies (Optional)⠀
Cooked jasmin rice to serve⠀


Heat oil in a large saucepan over high heat and sear beef pieces for 2 minutes on each side. To avoid boiling, ensure beef pieces are spaced out in the pan and not touching. Once seared, remove beef from pan and set aside.⠀

In the same pan, add more oil and sauté garlic and ginger for a few minutes. Add red curry paste and saute for 1-2 minutes until fragrant and add coconut milk. Let simmer for 1 minute and add fish sauce, brown sugar and lime juice. Stir to combine and add carrots, capsicums and seared beef. Let curry simmer on low heat until beef and vegetables are cooked through.⠀

Once ready to serve, garnish curry with spring onions, basil leaves, coriander, red chillies and serve with fresh Jasmin rice. Enjoy!

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