Thai Red Curry

This aromatic and spicy Thai red beef curry delivers big on fresh flavours and has just enough heat to warm you up. The easy to make paste freezes well and can be used for many different dishes, but is perfect for tender chunks of beef in this coconut curry. If you’re short of time and can’t make the paste from scratch just use a good quality store bought red curry paste instead.

R1-09 Thai Red Curry Chicken with Coconut Rice 0675.jpg



Preparation time

20 mins

Cooking time

120 mins


  • Ingredients - for the paste
  • 1 tablespoon coriander roots, thoroughly washed and chopped finely
  • 3 long red chilies, chopped (remove seeds for a milder curry)
  • 1½ tablespoons ginger, peeled and grated
  • 6 cloves of garlic, peeled
  • 1 stick of lemongrass, bruised and sliced
  • 1 tablespoon fish sauce
  • 6 shallots, peeled and sliced
  • 1 teaspoon shrimp paste (if available)
  • 2 kaffir lime leaves
  • 1 tablespoon palm sugar
  • 1½ tablespoons lime juice
  • Ingredients for the curry
  • 2 tablespoons of vegetable oil
  • 1 teaspoon sesame oil
  • 2 brown onions, peeled and sliced
  • 1kg diced beef
  • 1 x 440g tin coconut milk
  • ½ cup water
  • 2 carrots peeled and roughly chopped
  • 2 large potatoes, peeled and chopped into large chunks

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  1. Put all of the ingredients for the paste into a food processor and blend until smooth. If the mixture looks dry add a tablespoon of vegetable oil and continue to blend until it has a smooth, even consistency.
  2. Heat the vegetable and sesame oil in a large, heavy-based pot over a medium heat and add the onions, fry until they soften and start to brown.
  3. Add the paste to the onions and stir through for around 2 minutes or until it becomes very aromatic. 
  4. Pour in the coconut milk and add the beef, carrot and potatoes and stir until the sauce is a consistent colour. 
  5. Bring to a simmer and allow to cook for around 1.5 – 2 hours, or until the beef is tender.
  6. Serve with jasmine rice and steamed Asian greens.

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