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Thai Red Curry is a rich, flavourful Thai curry that's super easy and quick to make. Amazingly delicious!
|Beef filet (sliced)||350g|
|Red curry paste||70g|
|Aubergine (diced)||½ piece|
|Cherry tomatoes (quartered)||5 pieces|
|Fish sauce||1 Tbsp|
|Coconut sugar||1 Tbsp|
|Fresh basil||1 bunch|
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.
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.
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.
Plate your dish
Serve your Beef Red Curry with a serving of steamed white rice and garnish with a small handful of fresh basil.