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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Red Curry Beef

This rich and spicy curry is a great way to use cheaper cuts of beef. Slow cooking for two hours gives the meat a soft and melting texture and the sauce is thick and full of flavour.

PREP TIME

10 minutes
COOK TIME

2 hours 15 minutes
SERVES

4
Ingredients

1 x Marion’s Kitchen Thai Red Curry, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

1 tbsp vegetable or canola oil

800g (about 1.7 lb) stewing beef (e.g. chuck, brisket, gravy beef), cut into 3cm (about 1 inch) cubes

1 carrot, cut into large chunks

1 onion, peeled, cut into large chunks

Steps
Step 1

Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. Add beef and cook for about 3 minutes until it starts to change colour.

Step 2

Pour in the creamy COCONUT MILK and 1 cup of water. Cover with a lid, turn the heat to low and simmer for 2 hours until beef is soft and tender.

Step 3

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Remove the lid and simmer for another 10 minutes to thicken slightly. Serve with steamed rice.

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