Thai red beef curry in a spicy, hot, sweet & sour, coconut milk sauce, a gloriously quick & easy recipe featuring sugar snap peas & coriander.
When I say quick, with a bit of practice, this dish can go from your fridge to your table in around 20 minutes!
Thai-Influenced Steak Curry
I'm rather fond of the occasional Thai curry; they are gloriously simple and quick to make and really versatile.
This easy Thai red beef curry joins other red curries as diverse as Thai duck curry, Thai red curry soup, Thai jungle curry and Thai salmon curry!
This recipe is super quick to cook, thanks to the technique that I use to cook the steak for this Thai curry.
I sear the steak whole in a fiercely hot wok to get a beautiful bark and then let it rest. I do something very similar in my beef stroganoff recipe!
Whilst it is resting, I make the sauce using the oil I fried the beef in, then the beef is sliced and added back in to finish cooking.
As a result, the beef is incredibly tender, and the dish has a total cooking time of right around 10 minutes!
If Thai-influenced flavours are your thing, then how about checking out my prawn massaman curry or Thai green fish curry.
Frequently Asked Questions
What's the best Thai red curry sauce to use?
I usually make my own homemade Thai red curry paste, but I am more than aware that not everyone does.
When I am testing the recipes I create for Thai red curries, I usually use Maesri or Lobo-branded paste.
Do I have to use sugar snap peas?
No, not at all, you could use everything from fine beans to mangetout or even asparagus and sprouting broccoli.
The latter two options will need a few more minutes of cooking though, so you should add them earlier.
Can I use a different cut of beef?
Yes, but because this is developed to be a quick-cook curry, your choice of meat should reflect that. Anything from flank steak to sirloin will work well.
Can I use low-fat coconut milk?
It's your dinner, and if low fat is important to you for any reason, then feel free to do so; it should not cause any technical issues with this recipe.
I do not use it because it really does lack in the flavour department and really does not have great textural qualities.
Can I make this in advance?
Yes, but this is designed to be a quick-cook dinner, and the beef will be less tender if you cool and reheat it.
Serving Suggestions
I usually serve this simple Thai red beef curry with some simply cooked jasmine rice.
If you are looking for a vegetable side dish for this recipe to increase your greens, then consider either my broccoli stir fry or asparagus stir fry recipes.
How about this Thai pineapple fried rice for something really different? I think it would be a superb side for this recipe.
Crispy fried onions would make a wonderful garnish, too!
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok, I use a large carbon steel wok.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Stirring spoon.
- Prep bowls.
- Lemon zester.
Thai Beef Curry Recipe
Ingredients
- 250 g Rump Steak 9oz
- 1 Small-Medium Shallot 35g
- 3 Thai Birds Eye Chilli Peppers
- 6 Lime Leaves
- 50 g Thai Red Curry Paste 3 tablespoon
- 2 Garlic Cloves
- 10 g Fresh Coriander ½ Cup
- 100 g Sugar Snap Peas 1 Cup
- 175 ml Beef Stock ¾ Cup
- 200 ml Tin Coconut Milk 7oz
- 1 tablespoon Fish Sauce
- 1 Lime
- 1½ tablespoon Soft Brown Sugar
- 2 tablespoon Ground Nut Oil
Instructions
- Cut the shallot in half, peel it and then cut it into half-moon shapes as thinly as you can.
- Cut the Thai birds eye chilli peppers into rings as thinly as you can.
- Remove the thick stems from the lime leaves (discard them) and then slice the leaves as finely as you can.
- Peel the garlic cloves and slice them as thinly as you can.
- Finely chop the coriander.
- Cut the sugar snap peas in half at a 45° angle.
- Heat a wok over a very high heat, and when it begins to shimmer, add the oil.Cook the steak whole for 60-90 seconds on each side, then remove and set aside to rest.
- Return the wok to the heat and add the shallot, lime leaf and chilli pepper and stir fry for 15 seconds.
- Add the Thai red curry paste and stir fry in the oil for 60 seconds, mashing the paste constantly.
- Add the garlic and cook for another 15 seconds.
- Pour in the beef stock and the coconut milk and stir to form a sauce.
- Add the brown sugar and fish stock, then zest the lime into the sauce, then cut it in half and squeeze in the lime juice. Do this to taste; you may like more or less juice. Give it all a stir and allow it to continue cooking.
- Slice the steak into 3-4mm thick slices and add them to the curry sauce along with the resting juices.
- Add the sliced sugar snap peas and stir for 1 minute.
- Finish with the coriander, stir and serve.