3 Reviews

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.

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Chef McBrown October 23, 2014

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.

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Baby Kato October 30, 2010

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.

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Rinshinomori January 17, 2008
Red Thai Beef Curry