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Continue ShoppingBeef Red Curry
Easy | Spicy | 15 min | x2
Thai Red Curry is a true crowd-pleaser—rich, creamy, and packed with bold flavors! With its vibrant red hue, fragrant herbs, and just the right touch of spice, this dish is pure comfort in a bowl.
The best part? It’s super easy to make! In just minutes, you’ll have a silky coconut curry that’s both exciting and delicious—perfect with fluffy jasmine rice or your favorite noodles. A guaranteed taste of Thailand in every bite!
INGREDIENTS
| Beef filet (sliced) | 350g |
| Red curry paste | 70g |
| Coconut milk | 400ml |
| Eggplant (diced) | ½ piece |
| Cherry tomatoes (quartered) | 5 pieces |
| Baby corns | 8 pieces |
| Fish sauce (or salt) | 1 tsp |
| Coconut sugar (or plain sugar) | 1 Tbsp |
| Fresh basil | 1 bunch |
INSTRUCTIONS
1
Sauté the Curry Paste
Heat a tablespoon of vegetable oil in a saucepan over medium-high heat until it's hot and shimmering.
Add the red curry paste and stir-fry for about a minute until it releases its aromatic fragrance.
2
Cook the Beef
Add the sliced beef filet to the pan, stirring well to coat each piece with the curry mixture.
3
Incorporate Coconut Milk
Pour in 400ml of coconut milk to achieve a smooth curry consistency.
Lower the heat to maintain a gentle simmer.
4
Add Vegetables
Add the diced aubergine, quartered cherry tomatoes, and baby corn.
Stir everything together, allowing the vegetables to absorb the rich flavors of the curry.
5
Season the Curry
Stir in a teaspoon of fish sauce and a tablespoon of coconut sugar, adjusting to taste. Let the curry simmer gently until the beef is tender and the vegetables are cooked through but still vibrant.
6
Serve and Enjoy
Spoon the hot beef red curry over steamed white rice and garnish with a handful of fresh basil leaves.
Enjoy your homemade Thai delight!
Isabelle
Nov 24, 2021
Bonjour pourriez-vous écrire en Français car je ne parle pas Anglais mais j’adore ce que vous faites 🤗😇🥰😍😘