Total Time
Prep 30 mins
Cook 0 mins

Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book. (edited to correct fish sauce amount 3/19/09)

Ingredients Nutrition


  1. Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
  2. Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
  3. Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
  4. Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.


Most Helpful

Made for company dinner and everyone really liked it. I've made some Thai curries before but this was different in its preparation. I really liked being able to cook the meat in the coconut curry sauce (as opposed to frying it)--it was faster and healthier than adding more oil. I did back off on the red curry paste (just our tastes). I loved the inclusion of the lime zest! This was a real keeper. Thanks for sharing this recipe.

Maven in the Making February 14, 2016

Never cooked Thai food before this recipe. It was good but the amount of fish sauce was listed incorrectly (had since been corrected) so it was a bit pungent. Will make again.

Love to Eat!! March 31, 2009

Great dish. I've spent a lot of time in Thailand, and this is as good as any beef dish I ever had in Korat. Thanks for posting.

Pokey in San Antonio, TX February 05, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a