Thai Red Beef Curry by Meyer


Tip: This works just as well with chicken or fish. If you want to add fish just add it 5 minutes before the end of the cooking time.


Serves: 4



- 1 small butternut squash
- 450 g beef steak, cut into thin strips
- 3 pak choi
- 1 tablespoon olive oil
- 1-2 tablespoon Thai red curry paste – look for a good quality Thai paste e.g. Barts
- ½ teaspoon turmeric
- 400 ml organic coconut milk
- 350 ml beef or vegetable stock
- 3 tablespoons Thai fish sauce
- 2 tsp golden caster sugar
- 3-5 lemon grass stalks, bruised (bash them with a rolling pin to split them open slightly
- 6 lime leaves, bruised
- half a bunch fresh coriander, chopped
- Extra Thai fish sauce, sugar and some lime juice – to taste



1) Peel the squash, scoop out the seeds and cut the flesh into small pieces. Cut the pak choi into bite size pieces.


2) Heat the oil in the wok, add the beef and fry for a few minutes until the beef is slightly golden and cooked. Take out of the pan and put onto a plate.


3) Add the curry paste and turmeric to the pan - it should sizzle – cook for about 2 minutes, stirring with a wooden spoon.


4) Add the coconut milk, fish stock, fish sauce, caster sugar, lemon grass stalks, lime leaves and bring up to a gentle simmer.


5) Add the squash and cook for 12 minutes or until just cooked – you should be able to easily poke the squash with a knife.


6) Add the beef, pak choi and half of the coriander and cook for a few minutes.


7)Season to taste with fish sauce, sugar and lime juice. Sprinkle over the remaining coriander. Ladle rice into bowl and then top with the curry.

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