Red Curry Beef

Serves: 4 • Time: 1 hour

In typical Thai homes, the main meal of the day consists of a soup and curry made with fresh meat and vegetables and served over rice. This simple beef curry recipe features the curry paste from the Thailand Box plus a few spices from the Tom Yum Soup Set. Look for the rest of the red curry beef ingredients in your local grocery store.

Red Curry Beef
© Erik Bardin, The Frynamic Duo

INGREDIENTS

  • 4 cups canned coconut milk
  • 5 Tbsp. Nittaya Thai curry paste
  • 7 fresh kaffir lime leaves (optional)
  • 3 russet potatoes, peeled and diced
  • 2 large carrots, cut lengthwise and sliced ¼-inch thin
  • ½ cup basil (with stems)
  • 1½–2 lbs. beef flank steak, sliced
  • ½ small onion, thinly sliced
  • 2 Tbsp. fish sauce
  • 1 Tbsp. tamarind paste (optional)
  • 2 tsp. sugar
  • ½ red bell pepper, sliced, for garnish
  • 1 cup cooked Jasberry rice (optional)

DIRECTIONS

1. Heat a skillet over moderate heat. Combine 3 to 5 tablespoons of the thick coconut cream from the tops of the cans with the curry paste and lime leaves. Transfer to the skillet and cook until fragrant and browned, about 3 minutes.

2. Add the remaining coconut milk and bring to a boil. Add the potatoes, carrots, and basil leaves and continue to boil until reduced by a quarter, 5 to 10 minutes.

3. Add the beef, onion, fish sauce, tamarind paste, and sugar. Reduce the heat and let simmer until the beef and vegetables are cooked through, about 20 minutes.

4. Transfer to 4 serving bowls, garnish with bell peppers, and serve with the cooked rice.

NOTE: Look for fresh kaffir lime leaves and tamarind in Asian groceries or online.

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Jet Tila is the curator of the Thailand Box. He is a regular judge on Food Network’s Cuthroat Kitchen, Thailand’s first-ever Culinary Ambassador, and the chef-owner of Pakpao Thai restaurants in Texas.

Jet Tila


  • Daniel Dooge

    What is the nutritional value (calories, fat, carbs, …) of this recipe?

  • KMD

    This recipe turned out horribly. Way too much coconut milk that never reduced. The rice was soggy no matter how long I cooked it.

    • http://www.trytheworld.com Try The World

      Oh no! We’re so sorry to hear that the dish didn’t turn out well! We do our best to ensure that recipes are easy to follow and successful for everyone.

  • Allison

    Made this tonight and was very pleased! Hubby even had seconds! I did cut back on the curry paste, as we are new to Thai food and also feeding little kids who aren’t used to spice. I only used two cans coconut milk (about 3 1/3 cups) and thought the sauce was yummy, though seemed a bit oily as I think the milk had split. We served over Jasmine rice, which turned out well – I used about 2.5 cups water for the whole bag that we got in our box. I wish there had been more detail on how to cut up the meat, as the pieces of meat in the photo looked smaller than when I sliced mine (so I cut them in half again). Very, very yummy still – I will make this again!

    • http://www.trytheworld.com Try The World

      Thanks for your feedback Allison. Glad everyone enjoyed it! We will definitely use this to improve our future recipes.