Red beef curry

Red beef curry

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

It only takes 10 minutes in the wok to make this speedy Thai curry.

Featured in
Beef recipes, Nutrition information


  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 2 tablespoons coconut milk powder mix (Maggi brand)
  • 1 teaspoon peanut oil
  • 500g beef fillet, excess fat trimmed, thinly sliced across the grain
  • 1 red onion, halved, cut into thick wedges
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 2 tablespoons red curry paste
  • 1 bunch choy sum, ends trimmed, coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1/2 cup loosely packed fresh coriander leaves
  • 4 fresh kaffir lime leaves, finely shredded
  • Steamed jasmine rice, to serve


  • Step 1
    Combine the stock and coconut milk powder in a small glass or ceramic bowl.
  • Step 2
    Heat half the oil in a wok over high heat until just smoking. Add half the beef and half the onion, and stir-fry for 2 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef and onion, reheating wok between batches.
  • Step 3
    Heat the remaining oil in the wok over high heat until just smoking. Add the capsicum and asparagus, and stir-fry for 1 minute or until just tender. Add curry paste and stir-fry for 30 seconds or until aromatic. Add the beef mixture, stock mixture, choy sum, lime juice, sugar and fish sauce, and stir-fry for 2 minutes or until choy sum just wilts. Remove from heat. Add half the coriander and half the lime leaves, and stir to combine.
  • Step 4
    Spoon the rice among serving bowls and top with the curry. Sprinkle with the remaining coriander and lime leaves and serve immediately.


  • 1155 kj


  • 8.5g

    Fat Total

  • 4g

    Saturated Fat

  • 7g


  • 33g


  • 17g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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