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.