Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

Ingredients Nutrition


  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. 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. 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. Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
  5. Serve with Thai fragrant rice such as Jasmine.


Most Helpful

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.

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.

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.

Rinshinomori January 17, 2008

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