Thai Beef Red Curry

    45 min

    A delicious red coconut curry, made by stir-frying beef with baby sweetcorn and green peppers. The heat of the curry is tamed by the creamy coconut milk. Serve with freshly cooked rice.


    Quebec, Canada
    106 people made this

    Serves: 4 

    • 450g beef fillet steak, thinly sliced
    • Marinade
    • 1/2 tablespoon sugar
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 3 tablespoons Thai red curry paste
    • 1 medium onion, finely sliced
    • 1/2 teaspoon salt
    • 8 baby sweetcorn, halved
    • 1 green pepper, chopped
    • Sauce
    • 1 (400g) tin coconut milk
    • 3 tablespoons milk (optional)
    • 10 leaves Thai basil

    Prep:15min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:45min 

    1. Marinade the steak in sugar, soy sauce and the cornflour slurry for 20 minutes.
    2. In a large frying pan, heat 1 tablespoon oil over high heat. Stir-fry the beef until 70% done, about 3-4 minutes. Set aside.
    3. Heat the same frying pan with 1 tablespoon oil and add the red curry paste. Stir until fragrant, 1-2 minutes. Add the onion and salt, cook until soft, about 3-4 minutes.
    4. Stir in the baby sweetcorn and green pepper. Add coconut milk, milk, beef and basil. Stir and adjust the seasoning accordingly. Serve.


    If your local supermarket doesn't stock Thai basil, you will find it in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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    Reviews in English (3)


    As a family we really liked this(2 adults & Kids aged 9& 11). I liked the fact it was so quick & easy to prepare & cook and tasted great! Will make this again for sure ! Thank you for sharing  -  05 Nov 2015


    I loved this. Didn't have any Thai basil to add but it was still delicious, I will definitely be making this again.  -  31 Jan 2018


    T'was lovely!  -  11 Dec 2017