Thai Red Beef Curry
Thai red curry with braising steak, kaffir lime and lemongrass. Slow-cooked beef in aromatic curry paste with fish sauce heat. Serves 4.
TOTAL TIME
1 hr 20 min
ACTIVE TIME
11 min
QUANTITY
~2 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/12
Tools0/10
Ingredients0/12 gathered · 4 servings
2piece
2piece
30g
700g
2tbsp
4tbsp
800ml6piece
3tbsp
2tbsp
200g
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 700g | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 800ml | — | — | |
| 8 | 6piece | — | — | ||
| 9 | | 3tbsp | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 200g | — | — | |
| 12 | | 20g | — | — |
Tools13 items
Serveware1 item
Procedure27 steps
1 of 27
Lay the red chillies on the chopping board.
Red chilli · 2 piece
⏱ 5s
ResultRed chilli2 of 27
Slice the chillies on the diagonal into thin rounds.
⏱ 30s
ResultThinly sliced red chilli3 of 27
Put the sliced chilli in a small bowl and set it aside for the finish.
⏱ 10s
ResultThinly sliced red chilliused in step 304 of 27
Lay the lemongrass stalks on the chopping board.
Lemongrass stalk · 2 piece⏱ 5s
ResultLemongrass stalk5 of 27
Trim the stalks, strip off the tough outer layers, cut each into three thick pieces and bash them lightly with the flat of the knife to release their fragrance.
⏱ 30s
ResultBashed lemongrass6 of 27
Put the lemongrass in a second small bowl.
⏱ 10s
ResultBashed lemongrass7 of 27
Lay the galangal on the chopping board.
Galangal · 30 g⏱ 5s
ResultGalangal8 of 27
Peel the galangal with a peeler, working carefully around any knobbly edges.
⏱ 20s
ResultPeeled galangal10 of 27
Add the galangal to the bowl with the lemongrass.
⏱ 10s
ResultLemongrass and galangalused in step 1611 of 27
Lay the braising steak on the chopping board.
Braising steak · 700 g⏱ 5s
ResultBraising steak12 of 27
Cut the steak across the grain into strips about 1 cm thick and 4 cm long.
⏱ 1 min 30s
ResultThinly sliced braising steakused in step 1813 of 27
Pour the vegetable oil into the large heavy-based saucepan.
Vegetable oil · 2 tbsp
⏱ 5s
ResultVegetable oil14 of 27
Set the pan over a medium-high heat and let the oil shimmer.
⏱ 1 min
ResultHot oil15 of 27
Spoon the red curry paste into the hot oil.
Thai red curry paste · 4 tbsp
⏱ 5s
ResultHot oil and thai red curry paste16 of 27
Tip in the lemongrass and galangal.
⏱ 5s
ResultCurry paste with lemongrass and galangal17 of 27
Stir-fry, pressing the paste against the base of the pan, until deeply fragrant and the oil separates around the edges.
⏱ 2 min
ResultFragrant curry base18 of 27
Tip the sliced beef into the pan.
⏱ 10s
ResultSliced braising steak and fragrant curry base19 of 27
Stir and turn the beef through the curry base until every strip is coated and the outside has lost its raw colour.
⏱ 2 min
ResultPaste-coated beef20 of 27
Pour the coconut milk into the pan, scraping in the thick cream from the top of the tin.
Coconut milk · 800 ml⏱ 10s
ResultPaste-coated beef and coconut milk21 of 27
Tear each lime leaf in half along the central rib and drop the pieces into the pan.
Kaffir lime leaf · 6 piece
⏱ 10s
ResultPaste-coated beef and coconut milk and kaffir lime leaf22 of 27
Add the fish sauce to the pan.
Fish sauce · 3 tbsp⏱ 5s
ResultPaste-coated beef and fish sauce mixture23 of 27
Add the palm sugar, crumbling it in if it comes as a solid block.
Palm sugar · 2 tbsp⏱ 5s
ResultPaste-coated beef and fish sauce mixture24 of 27
Stir until the sugar has dissolved and the coconut milk is an even pale orange.
⏱ 30s
ResultCombined curry25 of 27
Bring to a gentle simmer, then lower the heat, partly cover the pan and cook for about an hour, until the beef is completely tender and the sauce has thickened slightly.
⏱ 1 hr
ResultSlow-simmered curry26 of 27
Add the drained bamboo shoots to the curry.
Bamboo shoots · 200 g⏱ 5s
ResultSlow-simmered curry and bamboo shoots27 of 27
Simmer for a further 5 minutes so the bamboo shoots heat through and take on the sauce.
⏱ 5 min
ResultFinished beef curryTotal Time1 hr 20 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the red chillies on the chopping board.⏱ 5sResultRed chilli |
| 2 | Red chillistep 1 | | Slice the chillies on the diagonal into thin rounds.⏱ 30sResultThinly sliced red chilli |
| 3 | Thinly sliced red chillistep 2 | | Put the sliced chilli in a small bowl and set it aside for the finish.⏱ 10sResultThinly sliced red chilliused in step 30 |
| 4 | 2 piece | | Lay the lemongrass stalks on the chopping board.⏱ 5sResultLemongrass stalk |
| 5 | Lemongrass stalkstep 4 | | Trim the stalks, strip off the tough outer layers, cut each into three thick pieces and bash them lightly with the flat of the knife to release their fragrance.⏱ 30sResultBashed lemongrass |
| 6 | Bashed lemongrassstep 5 | | Put the lemongrass in a second small bowl.⏱ 10sResultBashed lemongrass |
| 7 | 30 g | | Lay the galangal on the chopping board.⏱ 5sResultGalangal |
| 8 | Galangalstep 7 | | Peel the galangal with a peeler, working carefully around any knobbly edges.⏱ 20sResultPeeled galangal |
| 9 | Peeled galangalstep 8 | | Cut the peeled galangal into thin coins.⏱ 30sResultSliced galangal |
| 10 | Sliced galangalstep 9 | | Add the galangal to the bowl with the lemongrass.⏱ 10sResultLemongrass and galangalused in step 16 |
| 11 | 700 g | | Lay the braising steak on the chopping board.⏱ 5sResultBraising steak |
| 12 | Braising steakstep 11 | | Cut the steak across the grain into strips about 1 cm thick and 4 cm long.⏱ 1 min 30sResultThinly sliced braising steakused in step 18 |
| 13 | 2 tbsp | | Pour the vegetable oil into the large heavy-based saucepan.⏱ 5sResultVegetable oil |
| 14 | — | | Set the pan over a medium-high heat and let the oil shimmer.⏱ 1 minResultHot oil |
| 15 | 4 tbsp | | Spoon the red curry paste into the hot oil.⏱ 5sResultHot oil and thai red curry paste |
| 16 | Lemongrass and galangalstep 10 | | Tip in the lemongrass and galangal.⏱ 5sResultCurry paste with lemongrass and galangal |
| 17 | — | | Stir-fry, pressing the paste against the base of the pan, until deeply fragrant and the oil separates around the edges.⏱ 2 minResultFragrant curry base |
| 18 | Thinly sliced braising steakstep 12 | | Tip the sliced beef into the pan.⏱ 10sResultSliced braising steak and fragrant curry base |
| 19 | — | | Stir and turn the beef through the curry base until every strip is coated and the outside has lost its raw colour.⏱ 2 minResultPaste-coated beef |
| 20 | 800 ml | | Pour the coconut milk into the pan, scraping in the thick cream from the top of the tin.⏱ 10sResultPaste-coated beef and coconut milk |
| 21 | 6 piece | | Tear each lime leaf in half along the central rib and drop the pieces into the pan.⏱ 10sResultPaste-coated beef and coconut milk and kaffir lime leaf |
| 22 | 3 tbsp | | Add the fish sauce to the pan.⏱ 5sResultPaste-coated beef and fish sauce mixture |
| 23 | 2 tbsp | | Add the palm sugar, crumbling it in if it comes as a solid block.⏱ 5sResultPaste-coated beef and fish sauce mixture |
| 24 | — | | Stir until the sugar has dissolved and the coconut milk is an even pale orange.⏱ 30sResultCombined curry |
| 25 | — | | Bring to a gentle simmer, then lower the heat, partly cover the pan and cook for about an hour, until the beef is completely tender and the sauce has thickened slightly.⏱ 1 hrResultSlow-simmered curry |
| 26 | 200 g | | Add the drained bamboo shoots to the curry.⏱ 5sResultSlow-simmered curry and bamboo shoots |
| 27 | — | | Simmer for a further 5 minutes so the bamboo shoots heat through and take on the sauce.⏱ 5 minResultFinished beef curry |
| Total Time | 1 hr 20 min | ||
Serving
- Ladle the curry into a wide serving bowl.
- Scatter the Thai basil leaves over the curry.
- Lay the sliced red chilli over the basil to finish. The lemongrass stalk, galangal and kaffir lime leaf are there for flavour; don't eat them.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 958kcal | |
| 44g | |
| 80g | |
| 55g | |
| 25g | |
| 15g | |
| 6g | |
| 1,206mg |
Ingredients0/12
Tools0/10
Recipe
Thai Red Beef Curry
Thai red curry with braising steak, kaffir lime and lemongrass. Slow-cooked beef in aromatic curry paste with fish sauce heat. Serves 4.
What you’ll doYou will soften lemongrass and galangal in hot curry paste to release their fragrance, then sear beef strips before simmering them gently in coconut milk with lime leaf, fish sauce and palm sugar until tender. Bamboo shoots go in near the end, and the curry is finished with fresh Thai basil and sliced chilli.
Serves4
Total1 hr 20 min
LevelMedium
Ingredients
- Red chilli2 piece
- Lemongrass stalk2 piece
- Galangal30 g
- Braising steak700 g
- Vegetable oil2 tbsp
- Thai red curry paste4 tbsp
- Coconut milk800 ml
- Kaffir lime leaf6 piece
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Bamboo shoots200 g
- Thai basil leaves20 g
Tools
SpoonThinly red bowl (small bowl)Bashed lemongrass bowl (small bowl)Large heavy based saucepanChef's knifeWooden spoonCooking thermometerPeelerLadleServing bowlChopping boardThermometerPan lid
Method
1
Lay the red chillies on the chopping board.
5sChopping boardRed chilli · 2 piece
2
Slice the chillies on the diagonal into thin rounds.
30sChopping board, Chefs knifeRed chilli · step 1
3
Put the sliced chilli in a small bowl and set it aside for the finish.
Result · Thinly sliced red chilli · used in step 30
10sThinly red bowl (small bowl)Thinly sliced red chilli · step 2
4
Lay the lemongrass stalks on the chopping board.
5sChopping boardLemongrass stalk · 2 piece
5
Trim the stalks, strip off the tough outer layers, cut each into three thick pieces and bash them lightly with the flat of the knife to release their fragrance.
30sChopping board, Chefs knifeLemongrass stalk · step 4
6
Put the lemongrass in a second small bowl.
10sBashed lemongrass bowl (small bowl)Bashed lemongrass · step 5
7
Lay the galangal on the chopping board.
5sChopping boardGalangal · 30 g
8
Peel the galangal with a peeler, working carefully around any knobbly edges.
20sChopping board, PeelerGalangal · step 7
9
Cut the peeled galangal into thin coins.
30sChopping board, Chefs knifePeeled galangal · step 8
10
Add the galangal to the bowl with the lemongrass.
Result · Lemongrass and galangal · used in step 16
10sBashed lemongrass bowl (small bowl)Sliced galangal · step 9
11
Lay the braising steak on the chopping board.
5sChopping boardBraising steak · 700 g
12
Cut the steak across the grain into strips about 1 cm thick and 4 cm long.
Result · Thinly sliced braising steak · used in step 18
1 min 30sChopping board, Chefs knifeBraising steak · step 11
13
Pour the vegetable oil into the large heavy-based saucepan.
5sLarge heavy based saucepanVegetable oil · 2 tbsp
14
Set the pan over a medium-high heat and let the oil shimmer.
1 minLarge heavy based saucepan, Thermometer
15
Spoon the red curry paste into the hot oil.
5sLarge heavy based saucepan, SpoonThai red curry paste · 4 tbsp
16
Tip in the lemongrass and galangal.
5sLarge heavy based saucepanLemongrass and galangal · step 10
17
Stir-fry, pressing the paste against the base of the pan, until deeply fragrant and the oil separates around the edges.
2 minLarge heavy based saucepan, Wooden spoon
18
Tip the sliced beef into the pan.
10sLarge heavy based saucepanThinly sliced braising steak · step 12
19
Stir and turn the beef through the curry base until every strip is coated and the outside has lost its raw colour.
2 minLarge heavy based saucepan, Wooden spoon
20
Pour the coconut milk into the pan, scraping in the thick cream from the top of the tin.
10sLarge heavy based saucepanCoconut milk · 800 ml
21
Tear each lime leaf in half along the central rib and drop the pieces into the pan.
10sLarge heavy based saucepanKaffir lime leaf · 6 piece
22
Add the fish sauce to the pan.
5sLarge heavy based saucepanFish sauce · 3 tbsp
23
Add the palm sugar, crumbling it in if it comes as a solid block.
5sLarge heavy based saucepanPalm sugar · 2 tbsp
24
Stir until the sugar has dissolved and the coconut milk is an even pale orange.
30sLarge heavy based saucepan, Wooden spoon
25
Bring to a gentle simmer, then lower the heat, partly cover the pan and cook for about an hour, until the beef is completely tender and the sauce has thickened slightly.
1 hrLarge heavy based saucepan, Pan lid
26
Add the drained bamboo shoots to the curry.
5sLarge heavy based saucepanBamboo shoots · 200 g
27
Simmer for a further 5 minutes so the bamboo shoots heat through and take on the sauce.
5 minLarge heavy based saucepan
28
Ladle the curry into a wide serving bowl.
20sServing bowl, LadleFinished beef curry · step 27
29
Scatter the Thai basil leaves over the curry.
10sServing bowlThai basil leaves · 20 g
30
Lay the sliced red chilli over the basil to finish. The lemongrass stalk, galangal and kaffir lime leaf are there for flavour; don't eat them.
Result · Thai Red Beef Curry
10sServing bowlThinly sliced red chilli · step 3
Printed 7 October 2026