Thai-style Beef Curry

bowl Serves 4-6


  • 2 Tbsp vegetable oil
  • 4 Tbsp Thai red curry paste
  • 700 g sirloin or rump steak, sliced thinly across the grain of the meat, all fat and sinew trimmed of
  • 150 g green beans, blanched in boiling water for 2 minutes, drained, cooled and halved
  • 1/2 cup Campbell’s beef stock
  • 270 g can coconut cream
  • 3 Tbsp lime juice
  • 1 Tbsp grated palm sugar or brown sugar
  • 2 Tbsp fish sauce
  • handful of coriander sprigs
  • steamed rice for serving
  • sliced cucumber for serving
  • tomatoes for serving
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  • 1. Heat the oil over moderate heat in a wok or frying pan. Add the curry paste and fry gently for 5 minutes.

  • 2. Turn up the heat and add the sliced steak. Stir-fry until it just colours then add the beans and stock.

  • 3. Bring to the boil, mix well and add the coconut cream, lime juice, fish sauce and sugar.

  • 4. Mix well, taste and adjust the sweet, salty and sour flavours if necessary.

  • 5. Serve on steamed rice with coriander sprigs and sliced tomatoes and cucumber.

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