Thai-style beef curry

A light and sweet Thai-style beef curry with tender chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a bed of steamed rice to soak up all the delicious sauce.

  • 3 hrs 10 mins cooking
  • Serves 6
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Thai-style beef curry
  • 1 tablespoon peanut oil
  • 3 brown onions (600g), sliced thickly
  • 2 clove garlic, crushed
  • 4 centimetre piece fresh ginger (20g), grated
  • 2 fresh long red chillies, chopped finely
  • 1 tablespoon finely chopped coriander root and stem mixture
  • 1 kilogram gravy beef, cut into 5cm pieces
  • 2 cup (500ml) beef stock
  • 10 centimetre stick fresh lemon grass (20g), halved lengthways, bruised
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon grated palm sugar
  • 2 x 400ml cans coconut milk
  • 1 tablespoon fish sauce
  • 800 gram new potatoes, halved
  • 1 red capsicum (350g), chopped coarsely
  • 2 teaspoon lime juice
  • 3 green onions, sliced thinly
  • 1 cup (80g) bean sprouts
  • 1 fresh long red chilli, sliced thinly
  • 1/3 cup loosely packed fresh coriander leaves


Thai-style beef curry
  • 1
    Heat oil in large saucepan; cook brown onion, garlic, ginger, chopped chilli and coriander mixture, stirring, until onion softens.
  • 2
    Add beef, 1½ cups stock, lemon grass, tamarind, palm sugar, half the coconut milk and half the sauce; bring to the boil. Reduce heat; simmer, uncovered, about 2 hours or until beef is tender.
  • 3
    Add potato, capsicum, remaining stock and remaining coconut milk; bring to the boil. Reduce heat, simmer, uncovered, about 30 minutes or until potato is tender.
  • 4
    Stir in juice, green onion and remaining sauce.
  • 5
    Serve curry sprinkled with bean sprouts, chilli and coriander leaves.

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