Thai Red Beef Curry (version 1) Recipe - Serves 4

Thai Red Beef Curry (version 1) Recipe

496 calories each serving (694 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


1 tablespoon (15ml) cooking oil
3 cloves of garlic, peeled and crushed
2 spring onions (scallions/green onions), topped and tailed and finely chopped
680g (1 lb 8 oz) lean beef, very thinly sliced into 6mm (1/4 inch) strips and then cut into pieces no larger than 5cm (2 inches)
110g (4 oz) mushrooms, cleaned and quartered
1/2 tablespoon (7.5ml) red curry paste
2 tablespoons (30ml) fish sauce
1 tin/can (400ml or 14 fl oz) coconut milk
1 red bell pepper (capsicum), deseeded and thinly sliced
1 medium onion, peeled and thinly sliced
1 fresh green chilli, finely chopped


Heat the oil in a large frying pan over a high heat
Add the garlic and spring onions (scallions/green onions), mix well and stir-fry for 30 seconds
Add the sliced beef, mix well and stir-fry for 3 minutes
Add the mushrooms, mix well, stir-fry for 1 minutes and then remove the contents of the frying pan and set aside in a bowl
Return the frying pan to the heat, reduce the heat to medium, add the red curry paste and stir-fry for 30 seconds
Add the fish sauce and mix well
Stir in the coconut milk
Add the bell pepper (capsicum), onion and fresh chilli, mix well, reduce the heat to maintain a simmer and simmer for 10 minutes, stirring every couple of minutes
Return the previously cooked beef, onion and spice mixture to the frying pan, mix well, bring to a simmer and simmer for 5 minutes, stirring a couple of times
Serve hot on rice

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Recipe submitted on 6 June 2012

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