Beef Red Curry

Rich, luscious and spicy flavours



30 minutes

Ingredients   Servings: 4 people

Beef filet (sliced)  350g
Red curry paste70g
Coconut milk180ml
Aubergine (diced) ½
Cherry tomatoes (quartered) 5
Baby corns50g
Fish sauce1 tbsp
Sugar1 tbsp
Fresh basil1 bunch


1. Stir-fry the curry paste

Heat 1 Tbsp vegetable oil on high heat in a saucepan until very hot and sizzling.
Add the sachet of red curry paste to the pan and stir-fry until the spicy aromas of the curry develop, then add 1 Tbsp coconut milk.

2. Stir-fry the beef

Add the beef filet into the pan.
Stir-fry the beef into the paste and make sure it’s completely covered.

3. Add coconut milk and the veggies

Add the remainder of the coconut milk pouch and 100ml water to thicken the curry.
Lower the heat to avoid the curry from boiling, then add the vegetables (aubergine, baby corn, cherry tomatoes).
Add the fish sauce and the sugar to the mix.
Simmer until cooked through.

4. Plate your dish

Serve your Beef Red Curry with a serving of steamed white rice and garnish with a small handful of fresh basil.

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