Thai Beef Curry

This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry!
Servings: 2 yield(s)
Prep Time: 20 mins
Cook Time: 75 mins
Total Time: 95 mins
  • 500 g braising steak (cut into 1cm slices)
  • 500 ml coconut milk
  • Curry paste
  • 6 garlic cloves (peeled & chopped)
  • 4 stick lemongrass (chopped)
  • 1 tbsp fresh ginger (peeled & chopped)
  • 2 shallots (peeled & chopped)
  • 1/2 tsp dried chillies
  • 1 green birdseye chilli (chopped)
  • 2 tbsp curry powder
  • 1 tsp tamarind paste
  • 1 tbsp shrimp paste
  • 1 tbsp palm sugar
  • 60 ml water
  • To serve
  • Basmati rice (cooked as per packet instructions)
  • 1 lime (cut into wedges)
  • fresh coriander (finely chopped)
  1. Heat a large frying pan with a lid and add the braising steak. Pour over the coconut milk and simmer for 45 minutes with the lid on.
  2. Meanwhile place all the curry paste ingredients into a blender until you have a paste.
  3. When the steak has simmered for 45 minutes add the curry paste and mix through. Cover the pan and simmer for 30 minutes.
  4. Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice. Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander. Enjoy!