Thai Red Curry Beef

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

In a wide pan over medium heat, add enough thick coconut milk to coat the base (about 200 ml) and bring to a gentle simmer, whisking frequently for 5–7 minutes until the cream splits.

Stir in the red curry paste and fry it in the coconut fat for 2–3 minutes until aromatic and the oil begins to color.

Taste for spice level by mixing 1 tsp of the curry mixture with 10 tsp boiling water and adjust the paste quantity accordingly.

Add 1½ tablespoons fish sauce to start, taste later, and adjust as needed.

Gradually add thin coconut milk or water (starting with 300 ml) to form a smooth curry base, adding more for a thinner curry if desired.

Stir in quartered shiitake mushrooms and sliced bell peppers, cooking for 2–3 minutes.

Add the beef, sliced into small pieces or thin strips, and let simmer gently until just cooked through, about 5–8 minutes.

Optional: add palm sugar for sweetness if desired, and balance with more fish sauce, coconut cream, or water as needed.

Tear in kaffir lime leaves for aroma and add most of the Thai basil just before switching off the heat to preserve freshness.

Serve in bowls garnished with extra Thai basil and finely sliced kaffir lime leaves, accompanied by jasmine rice or rice noodles.

Cooking Techniques

Spice Level:

Allergens