Beef Red Curry
HB-5777 · Hand-built original · Thai
Red curry with beef and bamboo shoots — warm, rounded heat under coconut sweetness.
ThaiMain course40 minServes 4463 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: jasmine rice, cucumber salad, spring rolls
Servings:4quantities adjust to match
Ingredients
- 21¼ oz beef, thinly sliced
- 1¾ cups coconut milk
- 3 tbsp red curry paste
- 7 oz bamboo shoots
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 4 lime leaves, torn
- a handful of Thai basil
- 2 red chillies, sliced
- 1 tbsp oil
Method
- Slice the beef thinly across the grain. Spoon the thick top from the coconut milk into a wok, add the curry paste and oil, and fry for 3 minutes, until fragrant and oily at the edges.
- Add the beef and turn it in the paste for 2 minutes. Pour in the remaining coconut milk and bring to a gentle simmer.
- Simmer gently for 15 minutes — never boil it hard, which toughens the beef — adding the bamboo shoots and lime leaves for the last 5 minutes.
- Season with the fish sauce and palm sugar.
- Stir in the Thai basil and red chillies off the heat and serve with rice.
Prep: 15 min · Cook: 25 min · Total: 40 min
Nutrition (per serving, where published)
463 kcalCalories
35.6 gProtein
9.7 gCarbs
33.5 gFat
20.9 gSaturates
3.5 gFibre
4.9 gSugars
381 mgSodium
97 mgCholesterol
1084 mgPotassium
33 mgCalcium
5.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data