Red Beef Curry
Dive into the rich and aromatic world of Thai cuisine with this Red Beef Curry, a hearty and flavorful dish that combines tender beef simmered to perfection in a creamy coconut milk-based sauce. Infused with the bold, spicy kick of red curry paste and balanced by the sweetness of brown sugar and the umami depth of fish sauce, this dish is a true flavor explosion. The addition of fresh aromatics like minced ginger, garlic, and kaffir lime leaves, alongside vibrant red bell peppers and bamboo shoots, creates layers of texture and color that make every bite unforgettable. Finished with fragrant Thai basil and served over fluffy jasmine rice, this curry is perfect for a comforting dinner or a special occasion meal. Easy to prepare in under an hour, it’s a must-try for lovers of Thai food and curry enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams beef (chuck or stewing beef), cut into 1-inch cubes
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 250 milliliters beef stock or water
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 leaves kaffir lime leaves (optional), torn
- 200 grams bamboo shoots, drained
- 1 large red bell pepper, sliced
- 1 handful Thai basil leaves
- 4 servings jasmine rice, cooked (for serving)
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
Stir in the sliced onions, minced garlic, and minced ginger. Cook for another 2 minutes until softened.
Add the beef cubes to the pan, stirring to coat them in the curry paste mixture. Cook for 5 minutes until the beef is lightly browned.
Pour in the coconut milk and beef stock. Bring the mixture to a gentle simmer.
Stir in the fish sauce, brown sugar, and kaffir lime leaves (if using). Cover and let simmer over low heat for 30 minutes, or until the beef is tender.
Add the bamboo shoots and red bell pepper slices to the pan. Simmer for an additional 5-7 minutes, until the vegetables are tender-crisp.
Remove from heat and stir in the Thai basil leaves.
Serve hot over jasmine rice.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 16.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
