Red Curry Beef

Name: Red Curry Beef
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 700 g beef; 3 tbsp red curry paste; 400 ml coconut milk; 1 handful Thai basil; 2 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Red Curry Beef is a cherished dish from the heart of Thailand, where it graces dinner tables as a comforting home-cooked meal. This version captures the essence of central Thai cooking, where ingredients are measured by intuition—salt by hand, and a generous use of rich ingredients ensures a satisfying depth of flavor. It's a dish that embodies the Thai approach to home cooking, prioritizing warmth and sharing over precision.

Expect the tender beef to be enveloped in a luscious, aromatic coconut milk sauce, infused with the bold heat of red curry paste. The Thai basil adds a fragrant freshness, while fish sauce contributes a savory depth. This dish is designed for communal enjoyment, inviting everyone to gather around for a hearty, flavorful experience.

Ingredients

700 gbeef
3 tbspred curry paste
400 mlcoconut milk
1 handfulThai basil
2 tbspfish sauce
to tastefine sea salt

Method

Begin by cutting the 700 g of beef into bite-sized pieces. Season the beef with a generous pinch of fine sea salt, ensuring each piece is evenly coated. This will enhance the flavor and help the beef brown nicely.
Heat a large, heavy-bottomed pan over medium-high heat and add a splash of oil. Once the oil is shimmering, add the seasoned beef pieces in a single layer, ensuring not to overcrowd the pan. Allow the beef to brown deeply on one side before turning, which should take a few minutes until a rich, dark crust forms.
Remove the browned beef from the pan and set aside. In the same pan, lower the heat to medium and add 3 tbsp of red curry paste. Stir the paste continuously for about a minute until it becomes fragrant and slightly darker in color, which indicates the spices are releasing their oils.
Slowly pour in 400 ml of coconut milk, stirring to combine it with the curry paste. Bring the mixture to a gentle simmer, ensuring the coconut milk is fully integrated with the paste, creating a smooth and aromatic sauce.
Return the browned beef to the pan, submerging it in the curry sauce. Cover the pan and let the beef braise gently over low heat. Cook until the beef is tender and easily pierced with a fork, which will take some time as the flavors meld together.
Once the beef is tender, add 2 tbsp of fish sauce to the curry. Stir well and taste the sauce, adjusting the seasoning with more fine sea salt if necessary. The sauce should be balanced, with a savory depth from the fish sauce.
Just before serving, tear a handful of Thai basil leaves and stir them into the curry. Allow them to wilt slightly, releasing their aroma into the dish. Serve the Red Curry Beef hot, accompanied by steamed rice, warm bread, or a fresh salad for a complete meal.