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    You are in: Home / Recipes / Red Thai Beef Curry Recipe
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    Red Thai Beef Curry

    Red Thai Beef Curry. Photo by Baby Kato

    1/4 Photos of Red Thai Beef Curry

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    The Flying Chef's Note:

    Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
    2. 2
      Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
    3. 3
      Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
    4. 4
      Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
    5. 5
      Serve with Thai fragrant rice such as Jasmine.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on October 23, 2014

      55

      Delicious, my husband thought I'd bought a takeaway from our local Thai restaurant. I added sliced red peppers, sugar snaps and baby corn 20 mins before the end of cooking and served with rice noodles. The recipe was a winner with the whole family.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2010

      55

      Wonderful, simply wonderful. My dh & I love thai curries. This one is especially flavorful. Made exactly as written. It was thick, spicy and creamy. Just perfect served with jasmin rice. Thanks so much for sharing this keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2008

      55

      Although I love to eat Thai food at restaurants, I haven't made them much at home and this recipe will quickly change that. This curry has excellent taste and very easy to make. I halved the recipe without any problems. Because I only had 3/4 pound beef I also added 1/2 leftover cubed sweet potato I used lastnight and that worked out really well. The sweet potato added another dimension to the dish as well as some sweetness. Also I did not have coconut cream and used all coconut milk. Since I normally like more liquid in Thai curry, I doubled the coconut milk. Thank you Flying Chef for posting this wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Thai Beef Curry

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 946.7
     
    Calories from Fat 688
    72%
    Total Fat 76.5 g
    117%
    Saturated Fat 39.3 g
    196%
    Cholesterol 172.5 mg
    57%
    Sodium 324.8 mg
    13%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 9.6 g
    38%
    Protein 49.7 g
    99%

    The following items or measurements are not included:

    chuck

    red curry paste

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