Red Beef Curry | Easy Thai‑Style Red Beef Curry with Coconut Milk
A bowl of red beef curry is the kind of weeknight comfort that feels both effortless and indulgent. This rich, aromatic Thai‑inspired curry brings together tender slow‑simmered beef, creamy coconut milk, and a fragrant spices for a dish that’s bold, warming, and deeply satisfying which makes it perfect cosy nights in, or impressing guests with minimal fuss.
Serving Suggestions for Red Beef Curry
- Steamed jasmine rice — the classic pairing that lets the curry shine
- Coconut rice for extra richness and fragrance
- Garlic roasted new potatoes if you want a heartier, fusion‑style side
- Tenderstem broccoli — steamed or charred, finished with lime
- Stir‑fried green beans with garlic and chilli
- Thai cucumber salad with lime, sugar, and chilli for cooling crunch
- Pickled carrots & daikon for acidity
- Roti or paratha to scoop up the sauce
- Rice noodles or vermicelli for a lighter base
- Mango salad with herbs and peanuts
- Grilled aubergine with a squeeze of lime
- Fresh herbs — coriander, Thai basil, mint
Variations: Red Beef Curry
- Extra‑Spicy Red Beef Curry — add more red curry paste or fresh red chillies for a hotter finish.
- Smoky Red Beef Curry — stir in a pinch of smoked paprika or a little chipotle for gentle smoky depth.
- Red Beef Curry with Peppers — add sliced red or yellow peppers for sweetness and colour.
- Red Beef Curry with Mushrooms — sauté mushrooms for earthy umami that complements the coconut base.
- Red Beef Curry with Sweet Potato — add diced sweet potato for natural sweetness and a thicker sauce.
- Red Beef Curry with Butternut Squash — stir in roasted squash cubes for autumn warmth and richness.
- Red Beef Curry with Spinach — add fresh spinach at the end for colour and nutrients.
- Red Beef Curry with Green Beans — toss in green beans for crunch and freshness.
- Red Beef Curry with Pineapple — add pineapple chunks for a sweet‑spicy contrast.
- Red Beef Curry with Cashews — sprinkle toasted cashews on top for crunch and nuttiness.
- Tomato‑Rich Red Beef Curry — add tomato purée or chopped tomatoes for a deeper, tangier sauce.
- Creamy Red Beef Curry — swirl in extra coconut cream for a richer, velvety finish.
- Herby Red Beef Curry — finish with Thai basil, coriander or mint for brightness.
- Red Beef Curry with Noodles — serve over rice noodles or egg noodles for a lighter base.
- Red Beef Curry with Aubergine
Red beef curry
A fragrant Thai‑style red beef curry with tender slow‑cooked meat, coconut milk and warming spices, perfect for cosy, flavour‑packed dinners.
Equipment
- Medium mixing bowl
- Large saucepan
Ingredients
- 450 g stewing steak chunks
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel (or fennel seeds ground down with a pestle and mortar)
- ½ tsp cayenne pepper, if you like it spicer had a bit more
- 2 tsp paprika
- lots of black pepper
- 3 tbsp vegetable oil
- 1 stick of cinnamon stick
- 4 cardamom pods
- ½ tsp fenugreek seeds
- 4 shallots, peeled and sliced
- 2 garlic cloves, crushed
- 1 tsp ginger paste
- 5 dried curry leaves
- ½ salt
- 350 ml water
- 2 tsp lemon juice
- 100 ml coconut milk
Instructions
- Place the meat in a bowl and add the ground coriander, cumin, fennel, cayenne pepper, paprika and pepper. Mix well to coat and set aside for 30mins.
- In a large saucepan, heat the oil, add the cinnamon stick, cardamon pods, fenugreek seeds, shallots, garlic, ginger and curry leaves and stir for a couple of mins until the onions become translucent.
- Add the meat and cook until lightly browned. Add the salt, water and lemon juice and bring to a boil, then cover and simmer gently for 1 hour and 20mins. If the water looks like it's drying up, add a bit more.
- Stir in the coconut milk, bring to a simmer then serve with plain boiled rice and a naan.