Classic Thai Beef Red Curry
Classic Thai Beef Red Curry
Ingredients
For the Beef Marinade
- 500 grams beef, sliced
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
For the Curry
- 3 tablespoons red curry paste
- 3 tablespoons cooking oil
- 400 ml coconut milk, first extract
- 100 grams pumpkin, cubed
- 50 grams long beans, cut into segments
- 200 grams baby corn
- 400 ml coconut milk, second extract
- 100 ml water
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 5 kaffir lime leaves
- 1 red chili, sliced, for garnish
- as needed basil leaves, for garnish
Instructions
- 1
In a bowl, combine the sliced beef with oyster sauce, black pepper, salt, cornstarch, and baking soda. Mix well to ensure the beef is evenly coated. Set aside to marinate for 10 minutes.
⏱️ 5 min
- 2
Place the marinated beef into a pressure cooker. Add 400 ml of water. Close the pressure cooker and cook for 20 minutes until the beef is tender.
⏱️ 20 min
- 3
While the beef is cooking, prepare the curry base. In a separate pan, heat the cooking oil over medium heat. Add the red curry paste and stir-fry for 2 minutes until fragrant.
⏱️ 5 min
- 4
Pour in the first 400 ml of coconut milk (first extract) into the pan with the curry paste. Stir constantly until the mixture thickens and the oil separates, indicating the flavors have melded. This should take about 5-7 minutes.
⏱️ 7 min
- 5
Once the beef is cooked, carefully release the pressure from the cooker. Add the cooked beef (along with its broth) to the pan with the curry mixture. Stir well to combine.
⏱️ 3 min
- 6
Add the cubed pumpkin, long beans, and baby corn to the pan. Pour in the second 400 ml of coconut milk (second extract) and 100 ml of water. Stir gently and bring the curry to a simmer.
⏱️ 5 min
- 7
Season the curry with fish sauce and sugar. Add the kaffir lime leaves. Stir well and continue to simmer for a few minutes until the vegetables are tender and the curry has reached your desired consistency.
⏱️ 5 min
- 8
Garnish the finished curry with sliced red chili and fresh basil leaves. Serve hot with rice.
Kitchen Tools
Nutrition Facts (per serving)
Classic Thai Beef Red Curry
For the Beef Marinade
- 500 grams beef, sliced
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
For the Curry
- 3 tablespoons red curry paste
- 3 tablespoons cooking oil
- 400 ml coconut milk, first extract
- 100 grams pumpkin, cubed
- 50 grams long beans, cut into segments
- 200 grams baby corn
- 400 ml coconut milk, second extract
- 100 ml water
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 5 kaffir lime leaves
- 1 red chili, sliced, for garnish
- as needed basil leaves, for garnish
Instructions
- 1
In a bowl, combine the sliced beef with oyster sauce, black pepper, salt, cornstarch, and baking soda. Mix well to ensure the beef is evenly coated. Set aside to marinate for 10 minutes.
⏱️ 5 min - 2
Place the marinated beef into a pressure cooker. Add 400 ml of water. Close the pressure cooker and cook for 20 minutes until the beef is tender.
⏱️ 20 min - 3
While the beef is cooking, prepare the curry base. In a separate pan, heat the cooking oil over medium heat. Add the red curry paste and stir-fry for 2 minutes until fragrant.
⏱️ 5 min - 4
Pour in the first 400 ml of coconut milk (first extract) into the pan with the curry paste. Stir constantly until the mixture thickens and the oil separates, indicating the flavors have melded. This should take about 5-7 minutes.
⏱️ 7 min - 5
Once the beef is cooked, carefully release the pressure from the cooker. Add the cooked beef (along with its broth) to the pan with the curry mixture. Stir well to combine.
⏱️ 3 min - 6
Add the cubed pumpkin, long beans, and baby corn to the pan. Pour in the second 400 ml of coconut milk (second extract) and 100 ml of water. Stir gently and bring the curry to a simmer.
⏱️ 5 min - 7
Season the curry with fish sauce and sugar. Add the kaffir lime leaves. Stir well and continue to simmer for a few minutes until the vegetables are tender and the curry has reached your desired consistency.
⏱️ 5 min - 8
Garnish the finished curry with sliced red chili and fresh basil leaves. Serve hot with rice.