Cook and Scale
Thai Red Curry with Beef (Gaeng Phed)
4 servings · 55 min total
Rich coconut red curry simmered slowly with tender beef, bell pepper, and green beans, layered with kaffir lime and basil.
Ingredients
- 3 tbsp red curry paste
- 4 dl coconut milk
- 500 g stewing beef, cut into chunks
- 1½ dl beef stock
- 1 red bell pepper, sliced
- 100 g green beans, trimmed
- 3 kaffir lime leaves, torn
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1 fresh chilli, sliced
- 4 tbsp thai basil
- 300 g white rice, to serve
Contains: Fish, Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into a heavy pot and heat over medium until it starts to shimmer with oil.
- 2.
Fry the curry paste — Add the oil and red curry paste and fry for 3 minutes, stirring, until the oil separates and it smells richly aromatic.
- 3.
Simmer the beef curry — Add the beef, stirring to coat in the paste, then pour in the remaining coconut milk, beef stock, and kaffir lime leaves. Cover and simmer for 25 minutes until the beef is tender.
- 4.
Add vegetables and season — Stir in the bell pepper and green beans, then simmer uncovered for 7 minutes until tender. Season with fish sauce and palm sugar.
- 5.
Finish with basil and serve — Stir through the basil and sliced chilli off the heat, then serve hot over steamed white rice.