Red beef curry
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.
What goes well alongside this dish?
Serve it with jasmine rice, basmati plain rice and plain naan to soak up every last drop of the glossy, coconut‑rich sauce.
Red beef curry
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.