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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Daydream's Note:

    I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr.

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    Units: US | Metric

    For Curry

    For Nam Prik Gaeng Daeng (Thai Red Curry Paste)

    • 6 large dried red chilies, seeded and roughly chopped
    • 3/4 teaspoon salt (I use less, for preference)
    • 1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable)
    • 1 tablespoon finely chopped tender lemongrass
    • 3 tablespoons finely chopped garlic
    • 3 tablespoons finely chopped shallots
    • 1 tablespoon coriander seed
    • 1 teaspoon cumin seed
    • 1 teaspoon dried shrimp paste


    1. 1
      For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
    2. 2
      For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
    3. 3
      Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
    4. 4
      Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
    5. 5
      Just before serving, stir in the basil leaves.
    6. 6
      Serve with rice.

    Ratings & Reviews:

    • on June 26, 2008


    • on January 20, 2008


      Wow, this is was a little warm for mr, but I am a wimp on heat. The broth was thin, but I have never had a Thai curry that wasn't. I used pre made paste, and did not use the extra chiles or coconut. Due to availability I did not use spinach, so I thinly sliced some broccoli flowerettes, using some julienne carrot and some onion wedges. I sauteed them each briefly on their own after the beef. Very nice additions I must say. I will prepare this again, it was a treat and really not difficult to prepare at all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2006

      I don't think I have to make this to know it won't turn out like real thai red curry... salt? doesn't exist surely you mean nam pla

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

    Read All Reviews (5)


    Nutritional Facts for Thai Red Curry of Beef

    Serving Size: 1 (305 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1059.8
    Calories from Fat 697
    Total Fat 77.5 g
    Saturated Fat 39.1 g
    Cholesterol 151.9 mg
    Sodium 2109.3 mg
    Total Carbohydrate 42.9 g
    Dietary Fiber 8.1 g
    Sugars 22.5 g
    Protein 54.7 g

    The following items or measurements are not included:

    beef steaks

    red curry paste


    dried shrimp paste

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