Thai Beef Red Curry (Updated March 2020)

Gone are the days where satisfying your Thai cravings resulted in either spending 2 hours in the kitchen creating your own curry pastes or taking a trip down to your local Thai takeaway if you just couldn’t be bothered. As a full-time working woman, I’m always on the hunt for quick and easy dinner fixes for weeknights and my weekly shopping cart definitely consists of many pre-packed Thai (And Indian) curry pastes. I used the Ayam Red Curry paste to create this delicious beef red curry and I’m proud to say that it was on the dinner table in less than 30 minutes.

Ingredients:

2x chuck steaks diced into bite size pieces, washed and drained 

4-5 tbsp red curry paste of your choice

2 cups canned coconut milk

1 tbsp crushed garlic

1 tsp crushed ginger

2 tbsp oil

2 tbsp fish sauce

2 tsp brown sugar

Juice of 1 lime 

2 medium sized carrots, sliced 

1 large red capsicum, sliced

1 large green capsicum, sliced

Handful of chopped spring onions

Handful of Thai basil leaves, washed

Handful of chopped coriander, washed

Sliced red chillies (Optional)

Cooked jasmin rice to serve

Method:

Heat oil in a large saucepan over high heat and sear beef pieces for 2 minutes on each side. To avoid boiling, ensure beef pieces are spaced out in the pan and not touching. Once seared, remove beef from pan and set aside.

In the same pan, add more oil and sauté garlic and ginger for a few minutes. Add red curry paste and saute for 1-2 minutes until fragrant and add coconut milk. Let simmer for 1 minute and add fish sauce, brown sugar and lime juice. Stir to combine and add carrots, capsicums and seared beef. Let curry simmer on low heat until beef and vegetables are cooked through.

Once ready to serve, garnish curry with spring onions, basil leaves, coriander, red chillies and serve with fresh Jasmin rice. Enjoy!