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Thai red curry with beef served in a bowl
Creamy, spicy Thai red curry with succulent beef and vegetables

Thai red curry with beef

Author: Flavelo
Recipes Main Courses
Beef curry (similar to Panang style) requires patience. While chicken is ready in minutes, beef needs time for the connective tissues to break down. Slow cooking in the aromatic coconut broth results in incredibly tender meat that has absorbed all the fragrance of the lemongrass and kaffir lime.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Heavy-bottomed pot or wok with lid

Allergen Information

⚠️ Fish

Instructions

1 ✓

Dice the beef into 2x2 cm cubes. Bruise the lemongrass stalk with the flat of a knife and cut into 3 pieces.

Tip: Bruising the lemongrass releases the essential oils.
2 ✓

In a pot, fry the curry paste (in a little oil or the thick cream from the top of the coconut milk). Add the beef and toss to coat.

Tip: Start by frying for depth of flavour.
3 ✓

Pour in the coconut milk and enough water to cover. Add the lemongrass, kaffir lime leaves, fish sauce, and sugar.

Tip: Tear the kaffir lime leaves slightly. The water is needed for the slow cooking; it will evaporate, leaving a thick sauce.
4 ✓

Cover and simmer on low heat for about 1-1.5 hours until the meat is tender. Top up the water if necessary.

Tip: Collagen breaks down slowly.
5 ✓

When the meat is tender, add the chopped vegetables (onion, pepper, beans). Cook for another 5-8 minutes.

Tip: The vegetables should remain crunchy.
6 ✓

Remove the lemongrass and lime leaves (they are inedible). Stir in the basil.

Tip: Serve with boiled rice.

Recipe FAQ

The meat is tough.
You haven't cooked it long enough. Beef shin or shoulder needs at least 1-1.5 hours. If you are in a rush, use fillet steak (ready in minutes), but the flavour won't be as deep.

Ingredients

  • 600 g Beef (Shin or Shoulder)
  • 400 ml Coconut milk
  • 3 tbsp Red curry paste
  • 2 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 3 pcs Kaffir lime leaves
  • 1 stalk Lemongrass (fresh)
  • 1 pc Red onion
  • 1 pc Red bell pepper
  • 150 g Green beans
  • 1 bunch Fresh basil (Thai basil if available)
  • 300 g Jasmine rice
  • 600 ml Water (for braising)