Thai Red Beef Curry

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Shop-bought red curry paste makes a quick and flavoursome base for this red curry, and the classic Thai flavours of fish sauce, lemongrass and lime elevate it to an even more delicious level. This comforting midweek meal is ready in less than 20 minutes. Serve with your favourite type of rice.

recipe updated Sep 14, 2020


  • Steak icon
    625 g (about 3 ½)
  • Coconut milk icon
    Coconut milk
    400 ml (about 400 g)
  • Ginger icon
    1 knob
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (about 12 g)
  • Mangetout icon
    100 g (about 100)
  • Cilantro icon
    1 dash (about 0.07 g)
  • Peanut oil icon
    Peanut oil
    1 tbsp (about 13.5 g)
  • Thai red curry paste icon
    Thai red curry paste
    2 tbsp (about 30 g)
  • Vegetable stock icon
    Vegetable stock
    150 ml (about 150 g)
  • Demerara sugar icon
    Demerara sugar
    1 tbsp (about 12.15 g)
  • Bean sprouts icon
    Bean sprouts
    100 g (about ½ cup)
  • Fish sauce icon
    Fish sauce
    1 tbsp (about 18 g)
  • Lime zest icon
    Lime zest
    1 (about 11.2 g)


  • kCook icon Wooden spoon
  • kCook icon Frying pan

Step preview

  1. Add peanut oil to a clean frying pan
  2. Heat in frying pan until simmering
  3. Add steak and Thai red curry paste to the frying pan
  4. Stir continuously until light golden - 2 min
  5. Add coconut milk, vegetable stock, demerara sugar, ginger, lemongrass stalk, mangetout, bean sprouts, fish sauce and lime zest to the frying pan
  6. Boil in frying pan
  7. Reduce in frying pan until simmering - approx 2 min
  8. Add cilantro to the frying pan
  9. Serve
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