Recipe: Thai Beef Curry

Rating: 4.4 stars based on 872 reviews


  • 2-3 tbsp groundnut oil
  • 500g casserole beef, cut into large chunks
  • large bunch coriander
  • 2 lemongrass stalks, 1 bashed, 1 roughly chopped
  • 5 garlic cloves, chopped
  • 1 round teaspoon salt
  • 1 small bunch of spring onions
  • 1-2 green chillies, roughly chopped, deseeded if you like
  • 1 thumb-sized piece galangal or ginger, peeled and chopped
  • 50ml rice wine vinegar
  • 50ml fish sauce
  • 1 heaped desertspoon palm or light brown sugar
  • 400g can coconut milk
  • 2 star anise
  • 6 kaffir lime leaves
  • juice 2 limes, plus wedges to serve


  • Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices.
  • Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies, spring onion, salt and galangal with the rest of the oil until you have a rough paste.
  • Add the paste to a frying pan and cook for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice.
  • Make sure there is enough liquid and simmer for 3 hours or until the meat is cooked.
  • If the sauce is too thin, strain it off and boil it to reduce.
  • Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar or salt as needed.


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