Why not trying something different for your lunch??

Beef Thai Red Curry


  • 1 onion
  • 1 lemongrass, use only white parts
  • 3 tbsp vegetable oil
  • 3-4 tsp red Thai curry paste
  • 200g beef
  • 100g bamboo shot
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • 5 kaffir lime leaves
  • 300ml can coconut milk
  • fresh coriander



  1. Peel onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass.
  2. Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates . Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
  3. Add beef pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the beef is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the beef submerged. Then add bamboo shot and keep cooking.
  4. While the beef is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
Share on Facebook