Thai Beef Curry Recipe

Thai red beef curry with sugar snap peas and coconut milk sauce served with rice.

Thai Beef Curry Recipe

This wonderful spicy Thai influenced red beef curry uses rump steak to strike the perfect balance between flavour, tenderness, cost and speed of cooking, and it tastes sublime!

Course Main Course

Cuisine Anglo Thai

Keyword beef red curry, thai beef curry, thai red beef curry, thai steak curry

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 714kcal

Author Brian Jones

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.

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