Red Curry Beef

By Ivan Hawkes
October 25, 2021

A Thai red curry using beef.


Quantity Measure Ingredient
250 grams topside beef sliced thin
1/2 tsp sodium bicarbonate
8 tbs red curry paste (approximately 1/4 the amount in the recipe)
1 tin coconut cream (400 mls)
1/2 whole red bell pepper
1 whole carrot (julienned)
1 whole bamboo shoot (julienned)
4 whole fried tofu (halved)
1 handful cashew nuts
3 whole kaffir lime leaves (both segments) leave whole, bruise
6 whole thai basil leaves
1 small cake palm sugar
2 whole limes
2 tbs fish sauce (to taste)
1/4 bunch coriander leaves
8 whole red birdseye chilies (seeded, thinly sliced)


  • Place the meat into a bowl. Add 1 tbs of fish sauce and 1/2 tsp sodium bicarbonate. This needs to sit for 15-30 minutes before cooking to tenderise the meat.
  • Take about 1/3 of the coconut milk and add to a hot pan. Boil it for several minutes until the milk splits out of the oil. You will use this oil to fry the paste.
  • Toss the paste into the hot oil and fry out for several minutes, until the paste and oil separate.
  • Bruise the lime leaves before adding them. Give them a minute to fry in the paste and oil.
  • Throw in the palm sugar and allow it to fry in the oil to develop extra flavour.
  • Add the rest of the coconut milk and stir to incorporate it.
  • Add the fresh ingredients and nuts, except for the coriander leaves and birdseye chilies.
  • Stir and simmer for a few minutes.
  • Add the basil leaves.
  • Simmer for a few minutes.
  • Add the fish sauce and the juice of one lime.
  • Stir and take it off the heat.
  • Finish it with a small handful of coriander leaves and birdseye chilies.


  • Provide slices of lime, extra chili, and a bottle of fish sauce on the table for guests.

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Recipe Thai Curry Red Beef