Thai Red Curry of Beef
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
2-4
ingredients
-
For Curry
- 2 tablespoons vegetable oil
- 1 lb beef steak, thinly sliced (or veal steak)
- 2 garlic cloves, finely chopped
- 2 tablespoons red curry paste (Nam Prik Gaeng Daeng paste, see below)
- 10 ounces coconut cream
- 3⁄4 cup beef stock
- 1 -2 tablespoon Thai fish sauce (amount per your preference)
- 2 -3 teaspoons brown sugar (amount per your preference)
- 2 fresh red chilies, seeded and sliced diagonally (optional)
- 4 ounces fresh coconut, shavings (optional)
- 3 ounces baby spinach leaves
- 20 fresh basil leaves
-
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
directions
- 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.
- 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.
- 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.
- 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.
- Just before serving, stir in the basil leaves.
- Serve with rice.
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Reviews
-
Wow, this is tasty..it 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.
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A beautiful Thai Red Curry, Daydream. I had already made Latchy's Red Curry Paste (#70574) so I used that. I loved the richness of the coconut cream (though I used lite)and all of those wonderful Thai flavours. Loved the addition of the basil at the end. My curry-lover son loved sopping up all the "juice" with his rice. I'll surely be making this one again!
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Despite the rating of three stars, I really did think this was a good dish. What led me to rate it as average was that I felt that there was too much liquid (I think you might be able to do without the broth) The cream of coconut made it too sweet, I think coconut milk would have been a better choice. I also think more spinach would have been a nice additon. I used a premade curry paste and only used 1 tblespoon; I'm a little whimpy on heat! Let me asy again though, I thought it was a good dish and with my changes would make it again.
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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