Thai Red Beef Curry recipe

This is an unusual but delicious way to serve beef fillet. The sweetness of the beef works very well with the flavours in the marinade, as well as the spices in the curry. Serve as it is over noodles or rice or serve it with some chapatti to dip into the sauce.


  • 450g beef fillet steak
  • 400ml coconut milk
  • 1 onion
  • 8 baby sweetcorn
  • 1 green pepper
  • 10 Thai basil leaves
  • 3 tbsp. red Thai curry paste
  • 1/2 tbsp. each of sugar, soy sauce and cornflour mixed with 1 tbsp. water
  • Oil to fry


  1. Mix the cornflour/water mixture with the sugar and soy sauce. Thinly slice the beef and pour over the sugar/soy sauce mixture. Toss to coat and leave to marinade for twenty minutes.

  2. Thinly slice the onion. Halve the pepper, remove the seeds and pith and thinly slice. Roughly tear the basil leaves.

  3. Heat some oil in a frying pan and cook the beef for 3-4 minutes, stirring regularly.

  4. In another pan, heat oil and add the curry paste. Cook for a couple of minutes, then stir in the onion and cook until soft.

  5. Add the sweetcorn and green pepper, then stir in the coconut milk, beef and Thai basil leaves. Simmer until the vegetables are tender and done to your liking.

You could always use pork or venison in this recipe in place of the beef - just adjust the cooking times accordingly. This recipe serves four.

Author: Laura Young.

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450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)


Published: January 9, 2012