Serves 6
75 min
Thai Beef Curry
Recipe GLPR82556750e8e565
A vibrant and aromatic Thai beef curry featuring tender strips of beef seared to perfection and simmered in a rich coconut curry sauce infused with galangal, lemongrass, lime leaves, and a medley of fresh vegetables. The curry balances heat from fresh chillies and chilli powder with the cooling sweetness of coconut milk and a hint of palm sugar, finished with fresh basil and coriander. Served alongside fluffy basmati rice.
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Ingredients
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp galangal, peeled and crushed
2 red chillies, finely chopped
2–3 tsp chilli powder
4 baby corn, halved lengthways
3 small Thai aubergines or 1 small aubergine, chopped
2 fresh green peppercorns, crushed
125g cherry tomatoes, halved
1 red pepper, seeds removed and roughly chopped
1 tsp shrimp paste
6 lime leaves, shredded
2 lemongrass stalks, outer leaves removed, inner core finely chopped
400ml tin of coconut milk
2 tbsp Thai fish sauce
1 tbsp palm sugar
500g beef fillet
2 tbsp roughly chopped fresh basil
2 tbsp roughly chopped fresh coriander
300g basmati rice, to serve
Directions
Heat 1 tablespoon of the olive oil in a large saucepan or casserole dish over medium heat. Add the chopped onion, garlic, galangal, fresh red chillies, and chilli powder. Fry gently for 5–8 minutes, stirring occasionally, until the onion has softened and the mixture becomes fragrant.
Add the halved baby corn, chopped aubergine, crushed green peppercorns, halved cherry tomatoes, and chopped red pepper to the pan. Cook for 5 minutes, stirring to combine with the aromatics.
Stir in the shrimp paste, shredded lime leaves, finely chopped lemongrass, coconut milk, fish sauce, and palm sugar until well combined. Bring the mixture to a gentle simmer and cook for 15–20 minutes, until the vegetables have softened and the flavors have melded together.
While the curry simmers, heat the remaining 1 tablespoon of olive oil in a separate frying pan over medium-high heat. Cut the beef fillet into thick steaks or large pieces. Sear the beef for 3–5 minutes on each side until the internal temperature reaches 145°F for medium-rare doneness. Remove from the heat, loosely cover with foil, and let rest for 3–5 minutes.
Bring a separate saucepan of water to a rolling boil. Add the basmati rice and cook according to the package instructions until tender and fluffy.
Once the beef has rested, cut it into thin slices. Gently stir the sliced beef, fresh basil, and fresh coriander into the curry sauce until evenly distributed. Taste and adjust seasoning if needed.
Divide the cooked rice among warmed bowls and ladle the Thai beef curry over the top. Serve immediately while hot.
