Best 7 Red Thai Beef Curry Recipes

RED THAI BEEF CURRY

Steps:

• Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
• Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
• Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
• Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
• Serve with Thai fragrant rice such as Jasmine.

THAI RED CURRY BEEF WITH RICE

Steps:

• Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.
• Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.
• Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.
• Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.
• Serve immediately over hot rice.

THAI RED CURRY BEEF

Steps:

• 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt. 2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours. 3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

MEILING'S YUMMY THAI RED CURRY WITH BEEF

Steps:

• Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
• Add beef and cook for about 2 minutes.
• Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
• Continue to simmer beef for about 10 minutes, then add potatoes.
• Add other veggies about 5 minutes after potatoes.
• Total cooking time after adding chicken to pan is ~30 minutes.
• Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
• Notes on ingredients --
• Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
• Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).

THAI RED CURRY BEEF AND EGGPLANT

Steps:

• In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot. In a large sauté pan over medium-high heat, warm the oil. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce and add the beef. Cook, stirring occasionally, until the meat is cooked through and the eggplant is tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve immediately with steamed rice. Serves 8.

THAI RED BEEF CURRY FOR TWO

Steps:

• Heat oil in 12-inch skillet over medium heat until shimmering.
• Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
• Add beef and cook until pieces separate and turn firm, 3 to 5 minutes.
• Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes.
• Turn off heat, stir in basil and lime juice. Season with salt to taste.

THAI RED BEEF CURRY RECIPE

Steps:

• Directions: Mix the beef strips with oil and garlic. Heat wok on high. Stir-fry the beef strips in batches 1 minute, removing each batch when cooked. Before returning beef strips to wok, add capsicum (sliced) and sliced mushrooms with a sprinkling of water. Stir for 2 minutes. Return beef strips. Add curry paste, fish sauce, coconut milk, brown sugar, chopped spinach and chopped basil. Toss to heat through. Then serve with boiled rice and fresh basil leaves. Serves 4.